This recipe is extracted from the 1430 book Liber Cure Cocorum (or “The Art of Cookery”), written in a northern English dialect of the 15th century and probably originating from the county Lancashire.
The recipe’s original name is “Coneys in gravy.”
Ingredients
- Rabbits
- Almond Milk
- Grated Bread or Wheat Starch
- Cloves or Ginger
- Wine or Sugar
- Water
Preparation
Seethe well your coneys in clear water,
After, in cold water you wash them separately,
Take milk of almonds, mix it anon
With grated bread or amidon (wheat starch);
Season it with cloves or good ginger;
Boil it over the fire,
Hew the coneys, put them thereto,
Season it with wine or sugar then.
How to Make your own Amidon (Wheat Starch)
Take wheat and steep it 9 days;
Thus change your water each day anon.
Bruise it quite small in a mortar,
Seethe it with milk and water withal.
Through a hair sieve look you strain it,
And let it stand and settle by;
Pour out the water, in cloth it lay,
Till it is dry you turn it aye.
This is a thickening as men say,
Thereof I shall speak more plainly.
If you would like to experiment with medieval cooking, why not try one of these recipe books available on Amazon?
More Medieval Recipes
Medieval Recipes: Mixed Pickles
This (originally French?) medieval recipe for mixed pickles can be vegetarian and vegan and is the perfect accompaniment for meals.
Medieval Cuisine: What Did People Eat in the Middle Ages?
Learn more about medieval cuisine. Food, recipes, ingredients, and the life of a cook.
Medieval Recipes: Gyngerbrede (Ginger Bread)
Gyngerbrede (or Ginger Bread) was a popular medieval recipe made with breadcrumbs and fresh ginger.
Medieval Recipes: Breney (Fruit Compote)
Breney was a fruit compote or salsa popular in the 14th and 15th centuries.
Medieval Recipes: Plum Broth
Plum broth or “Christmas Potage” is a medieval recipe made with mutton, raisins, currants, and spices.
Medieval Drinks: Clarrey
Clarrey was a medieval drink consisting of spiced white wine and honey.
