Carolingian Cooks Guild
 
 
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Conynggys in Gravey*

Categories: English   14th Century   rabbit  
Original Source:Arundel MS 334
Secondary Source:Ancient Cookery
Cook:Constance de St. Denis, Angelina of the Wild Roses
Meeting Date:2001-12-12

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.

Ingredients

1rabbit
2 c.almond milk
1 tsp.galengale
1-1/2 tsp.ginger
1/2 tsp.cinnamon
1/2 tsp.cloves
1/2 tsp.mace

Almond milk

ground almonds
water

Steps

  1. Make almond milk: ground almonds, add water let set, strain.
  2. Hack bunny to bits. Oops. Boil first (in water?) then hack bunny (or debone).
  3. In a pot boil almond milk, galengale, ginger, cinnamon.
  4. Bring to boil.
    Add cloves, mace
  5. A little thick so 8T of bunny broth to. Then boil for 20 minutes. Add salt.

Note

Could use more cinnamon or not?

Too much mace. Use less. Maybe 1/4 t.