Lievres en rost* -- CHECK

Categories:	14th Century   French   rabbit   Meat
Original Source:	Le Viandier de Taillevent
Secondary Source:
Cook:	Ciana da Vizzi, Orlando dei Medici
Meeting Date:	2004-12-12

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.

Steps

1. We did wash the meat, but did not take the time to age it. Larded it with fatback, set it next to the fire It did not really drip, at least not enough to baste with, so we basted with pork fat. We used 1/2 cup white wine, 2 tbsp lemon juice & 1 tbsp water (substituting for verjuice), and 1 tbsp red wine vinegar. In this we were following proportions generally from Medieval Kitchen.