For to make Conys in Hogepoche

PERIOD: England, 15th century | SOURCE: MS Harley 5401 | CLASS: Authentic

DESCRIPTION: Rabbit in a wine/ale sauce

ORIGINAL RECEIPT:

For to make Conys in Hogepoche. Scald hyr, þan hew hyre in gobets all raw & seth hyr in hyr awne grece, & cast þerto ale or wyne a gode cup full, & mynce onyons small & do þerto, & bole it & serof it forth.

- Hieatt, Constance B. "The Middle English Culinary Recipes in MS Harley 5401: An Edition and Commentary." Medium Ævum vol. 65, no. 1 (1996): 54-71.

GODE COOKERY TRANSLATION:

For to make Conies in Hogepoche. Scald her, then hew her in pieces all raw & boil her in her own grease, & add there-to ale or wine a good cup full, & mince onions small & do there-to, & boil it & serve it forth.

INGREDIENTS:

• rabbit, whole or in pieces
• olive oil, substituting for rabbit grease
• ale or red wine
• minced onion

Scald the rabbit in boiling water; remove and drain well. If using a whole rabbit, cut in pieces. In a large skillet, heat the olive oil. Fry the rabbit pieces in the hot oil until browned. Add the minced onion and enough ale/wine to not quite cover the pieces. Bring to a boil, then reduce heat. Simmer until the onion is completely cooked. Serve forth!

Although the recipe doesn't mention spices, feel free to add any appropriate medieval seasonings: salt, pepper, cubeb, ginger, cinnamon, savory, etc.

Hogepoche is also spelled as hochepotte or hoggepotte in other medieval recipes; the original meaning of the word implied shaken or stirred.