Cony in Clear Broth50

Preparation info

    • Difficulty

      Easy

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

  • 1 rabbit, cut in pieces
  • ½ pt/300 ml [red] wine

Method

Bring the rabbit, wine and ¼ pt/150 ml water to the boil, skim carefully, and simmer gently for some 30 minutes.

Strain the stock into a clean pan, carefully pick every bone etc. from the mea