Conyngus in gravé
Ripta Pasay brought to my attention the English cookbook
Liber Cure Cocorum,
published sometime between 1420 and 1440. The recipes are conveyed as
Conyngus in gravé.
Sethe welle þy conyngus in water clere,
After, in water colde þou wasshe hom sere,
Take mylke of almondes, lay hit anone
With myed bred or amydone;
Fors hit with cloves or gode gyngere;
Boyle hit over þo fyre,
Hew þo conyngus, do hom þer to,
Seson hit with wyn or sugur þo.
(Original plus translation by Cindy Renfrow)
“Conyngus” is a rabbit; English has the cognate “coney”.
If you have read
my article on how to read Middle English
you won't have much trouble with this. There are a few obsolete
words: sere means “separately”; myed bread is bread crumbs, and
amydone is starch.
I translate it (very freely) as follows:
Rabbit in gravy.
Boil well your rabbits in clear water,
then wash them separately in cold water.
Take almond milk, put it on them
with grated bread or starch;
stuff them with cloves or good ginger;
boil them over the fire,
cut them up,
and season with wine or sugar.
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