Cony in Cevy

Rabbit Stewed with Onions49

Preparation info
    • Difficulty


Appears in
Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About


  • 1 rabbit, cut in small pieces
  • 12 oz/350 g onions, finely chopped


Stew the rabbit, onions and lard in the stock for about 45 minutes until the meat is just tender.

Scald the breadcrumbs with some of the hot stock, stir in the vinegar, and stir this mixture back into the rabbit stew, cook for a few minutes more, then pour into a dish and sprinkle with the mixed spice and salt.