Original Source: W. I., A True Gentlewoman's Delight

To boil a Rabbet
Fley and wash a Rabbet, and slit the hinder leggs on both sides of the back-bone, from the forward, and trus them to the body, set the head right up with a sciver right down in the neck, then put it to boyling with as much water as will cover it, when it boyls, scum it, season it with Mace, Ginger, Salt, and Butter, then take a handful of Parsley, and a little Thyme, boil it by it self, then take it up, beat it with the back of a knife, then take up your Rabbet, and put it into a dish, then put your Hearbs to your Broth, and scrape in a Carret root, let your broth boil a little while, put in salt, pour it on your Rabbet, and serve it.

Original Source: Arundel MS 334

Conynggys in Gravey Schul be sodyn and hakkyd in gobbettys and grynd gyngynyr galyngale and canel. and temper it up with god almand mylk and boyle it and nym macys and clowys and kest therin and the conynggis also and salt hym and serve it forthe.

Original Source: Le Viandier de Taillevent

LIÈVRES EN ROST. Sans laver, lardez le, et le mengez à la cameline ou au saupiquet, c'est assavoir en la gresse qui en chiet en la lechefricte, et y mettez des ongnons menuz couppez, du vin et du verjus et ung pou de vinaigre, et le gectez sur le lièvre, quant il sera rosti; ou mettez par escuelles.

Without washing it, lard it, and eat it with cameline (sauce) or saupiquet -- that is, with the fat that falls into the dripping pan, and put in thinly sliced onions, wine, verjuice and a little vinegar, and pour over the hare when it is roasted, or place it in the bowls.