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Henry VIII's Rabbit Sauce

Game
Historic

Rabbit with a spiced and sweetened parsley bread sauce.


Rabbit from 'Conny-catching' by Robert Greene, 1591



Original Receipt in Huswife 1594;

Fine Sauce for a roasted Rabbet: used to king Henrie the eight.
TAKE a handfull of washed Parcelie, minced small, boil it with butter and vergious vpon a chafingdish, season it with Sugar, and a litle pepper grose beaten: when it is readie, put in a few crums of white bread amongst the others let it boile againe til it be thick: then lay it in a platter, like the bredth of three fingers, lay of each side one rosted Cony or more so serue them.



See other Royal Dishes...





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