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Connynges in Syrup (Rabbits in Syrup)
Connynges in Syrup (Rabbits in Syrup) is a traditional Medieval recipe for a classic stew of fish liver and stomachs with galantine cooked in wine, thickened with wheat flour and coloured green before serving. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Rabbits in Syrup (Connynges in Syrup).
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Serves:
6
Rating: 
Tags : Spice RecipesGame RecipesBritish RecipesEnglish Recipes
Original Recipe
Connynges in Syrup
(from A Forme of Cury)
>Ꞇ conyngꝯ +̅ eeþ ē wel goꝺe bꞅoꞇ · ꞇa wyne cꞅee +̅ ꝺo þꝯto wꞇ a porcio of ỽynegꝯ +̅ flo of canel · oole clowes · quybybus ole · +̅ oþeꝯ goꝺe spyces wꞇ ꞅayſos corance +̅ ꝫ̅ꝫ̅ · y paꞅe +̅ mynceꝺ · ꞇa ỽp þe conyngꝯ +̅ smyte ē on pecys +̅ caſt ē in ꞇo þe yryp +̅ eeþ ē a liꞇuỻ on þe fyꞅe anꝺ sꝯue iꞇ forꞇ ·
Translation
Rabbits in Syrup
Take rabbits and boil them thoroughly in good broth. Take Greek wine and cook with a portion of vinegar and ground cinnamon, whole cloves, whole cubeb pepper and other good spices with currants, and pared and minced ginger. Remove the rabbits and chop into serving pieces and add to the syrup and boil them a little on the fire and serve it forth.
Modern Redaction
Method:
Place the rabbits in a large pan with the good broth. Bring to a boil, reduce to a simmer then cover the pan and cook for about 40 minutes, or until the rabbits are tender.
When the rabbits are almost done, combine the wine, vinegar, cinnamon, cloves, spices, currants and ginger in a pan. Bring to a simmer then remove the rabbits from their cooking liquid and chop into serving pieces. Add these to the wine syrup and boil for 5 minutes.
Turn into a dish and serve.
Find more Medieval recipes as well as more recipes from the Forme of Cury here.
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