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 (Or Hare Noodles) Hare meat on a bed of bread or on the Old English Lozenge Pasta This is found in the 'The Forme of Cury' by the Chief Master-Cook of King Richard II - Foods of England has the Full Text HERE... The word 'Papdele' is presumably related to the modern Italian 'Pappardelle' pasta, also traditionally served with hare, though that is now customarily in a strip form. Our correspondent Kathryn Marsh reports (21/2/2016) that; "my fenland grandmother used to make something she called “hare noodles” which was layers of hare stew with diamond cut home made pasta. She said her grandmother always made it. My great great grandmother was Romany and I’ve always wondered if that particular dish - quite recognisably the one in the Form of Curie - is still made in the modern Romany community"  A hare playing the organ. From the Luttrell Psalter, Leicestershire, about 1330  Original Receipt in 'The Forme of Cury' by the Chief Master-Cook of King Richard II, c1390 (Cury 1390)HARES IN PAPDELE. XXIIII. Take Hares parboile hem in gode broth. cole the broth and waisshe the fleyssh. cast azeyn to gydre. take obleys oşer wafrouns in stede of lozeyns. and cowche in dysshes. take powdour douce and lay on salt the broth and lay onoward an messe forth. [24: HARES IN PAPDELE - Hare meat on a bed of pasta shapes Take Hares and parboil them in good broth. Cool the broth and wash the meat. Put them again together. Take crusts or wafers, or instead pasta lozenge shapes, and lay them on a dish. Add Sweet Spice Powders, salt the stew and lay it on, and serve it forth. ]  |
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