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Connynges in Clere Broth (Rabbits in Clear Broth)
Conynges in Clere Broth (Rabbits in Clear Broth) is a traditional Medieval recipe for a rabbit stew in a clear ginger-flavoured broth. The full recipe is presented here and I hope you enjoy this classic Medieval version of Rabbits in Clear Broth.
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Additional Time:
(+cooling)
Serves:
4–6
Rating: 
Tags : Game RecipesBritish RecipesEnglish Recipes
Original Recipe
Connyng9 in clere Broth
(from A Forme of Cury)
Take Conyng9 and ſmyte hen ī gobet9 and waiſsh hem and do hem in feyre watr and wyne, and ſeeþ hem and ſkym hem. and whan þey buth iſode pyke hem clene, and drawe the broth thurgh a ſtȳnor and do the fleſh þ9with ī a Poſſynet and ſtyne it. and do þ9to vynegr and powdor of gyngr and grete quntite and ſalt aftr the laſt boillyng and sūe it forth.
Modern Redaction
Ingredients:
2 whole rabbits, jointed
400ml water
300ml dry white wine
1 tbsp powdered
ginger
salt to taste
Method:
This is a fairly simple recipe that can either be made into a rabbit soup or a rabbit stew depending on the quantity of rabbit you start out with. The quantities here are for a rabbit stew. Joint your rabbit and place all the pieces in a large stock pot. Add your wine and water (top up with more water if needed, to ensure that the meat is covered). Bring to the boil cover with a lid and allow to simmer for about 35 minutes, until the meat is cooked. At the end of this time remove the rabbit and set aside. Immediately pour the rabbit stock through a fine sieve to clarify it. Reserve the liquid.
Once the rabbit has cooled strip the flesh form the bones and discard the skeleton. Place the stock in a large saucepan, add the ginger and boil until reduced by about a third of its original volume. At this stage skim any scum from the top of the liquid. (The quantity of ginger used is large, as suggested by the original recipe. If you're not particularly fond of the flavour of ginger reduce the quantity as needed). When the broth has reduced sufficiently, season with salt and place the rabbit pieces back in the saucepan. Cover and simmer for five minutes to heat the meat through. Pour the contents of a pan into a large bowl and serve.
Find more Medieval recipes as well as more recipes from the Forme of Cury here.
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