Recipes from the Wagstaff Miscellany (Beinecke MS 163)
This manuscript is dated about 1460.
The 200 (approx.) recipes in the Wagstaff miscellany are on pages 56r through 76v.
Images of the original manuscript are freely available on the Yale University Library website.
I have done my best to provide an accurate, but readable transcription. Common abbreviations have been expanded, the letters thorn and yogh have been replaced with their modern equivalents, and some minor punctuation has been added.
Copyright © 2013 by Daniel Myers, MedievalCookery.com
31. Hare yne talbut
Choppe a hare yne pecys perboyle hyme yne goode brothe withe hys awne blode trye the flesche yne a potte grynde almondys unblaunchede tempyre heme up withe the same brothe & put mylke there to and do therto onyonys perboylde hole spicer and powdyr for the sesyne hit up poudir and salt a quantite of wyne and a lytil sugure.
There are a few other recipes for "hares in talbotes" in surviving cookbooks, and the closest to the one above is from Forme of Cury. The seasoning is slightly different, and there are a couple of minor steps added, but otherwise it is essentially the same.
Hares In Talbotes. XXIII. Take Hares and hewe hem to gobettes and seeþ hem with þe blode unwaisshed in broth. and whan þey buth y nowh: cast hem in colde water. pyke and waisshe hem clene. cole the broth and drawe it thurgh a straynour. take oþer blode and cast in boylyng water seeþ it and drawe it thurgh a straynour. take Almaundes unblaunched. waisshe hem and grynde hem and temper it up with the self broth. cast al in a pot. tak oynouns and parboile hem smyte hem small and cast hem in to þis Pot. cast þerinne Powdour fort. vynegur an salt. [Forme of Cury (England, 1390)]