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Conynges in Cynee (Rabbits in Blood and Vinegar Broth with Onion)
Conynges in Cynee (Rabbits in Blood and Vinegar Broth with Onion) is a traditional Medieval recipe for a classic dish of rabbits cooked in broth where the broth is finished with fried onions and thickened with bread, rabbit blood and white wine vinegar. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Rabbits in Blood and Vinegar Broth with Onion (Conynges in Cynee).
prep time
20 minutes
cook time
110 minutes
Total Time:
130 minutes
Serves:
6
Rating: 
Tags : Game RecipesBread RecipesVegetable RecipesBritish RecipesEnglish Recipes
Original Recipe
Conynges in Cynee
(from A Forme of Cury)
Ꞇ cōnyngꝯ +̅ myꞇe ē on pecys +̅ eeþ goꝺe bꞅoꞇ · mynce oyno +̅ eeþ ē grece +̅ goꝺe bꞅot ꝺo þꝯto · ꝺꞅawe a lyre of breꝺe · bloꝺ · +̅ ỽyneg ᷑ +̅ bꞅoꞇ · ꝺo þꝯto wiþ pouꝺo foꞅꞇ ·
Translation
Rabbits in Blood and Vinegar Broth with Onion
Take rabbits and chop into pieces and boil them in good broth. Mince onions and fry them in lard and add good broth to them. Make a thickening of bread, blood, vinegar and broth and add to them with powder fort.
Modern Redaction
Ingredients:
2 rabbits, jointed
1l
gode broth (made without breadcrumbs)
2 onions, finely minced
2 tbsp lard or oil
75g breadcrumbs
blood from the rabbits
2 tbsp white wine vinegar
1 tbsp
powder fort
Method:
Cut the rabbits into serving-sized pieces and place in a flame-proof casserole. Pour over the broth, bring to a boil then reduce to a simmer. Cover and cook for about 90 minutes, or until the meat is tender.
In the meantime, heat the lard or oil in a frying pan. Add the onions and fry for about 8 minutes, or until soft and golden brown. Strain the broth from the rabbits over the onions and bring to a simmer.
In a bowl, mix together the breadcrumbs, blood and vinegar to make a thickening. Whisk this into the broth and onion mix. Cook gently (do not boil) until thickened then season with the powder fort.
Arrange the rabbit pieces in a serving dish, pour over the thickened sauce and serve.
Find more Medieval recipes as well as more recipes from the Forme of Cury here.
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