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Conynges in Gravey (Rabbits in Gravy)
Conynges in Gravey (Rabbits in Gravy) is a traditional Medieval recipe for a classic stew of rabbit or kid goat cooked in good broth and finished in almond milk flavoured with sugar and ginger. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Rabbits in Gravy (Conynges in Gravey).
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Serves:
8
Rating: 
Tags : Spice RecipesGame RecipesBritish RecipesEnglish Recipes
Original Recipe
Conynges in Gravey
(from A Forme of Cury)
Tak co̅nyngꝰ · smyꞇe he̅ ꞇo pecys ꝑboile he̅ +̅ ꝺꞅawe he̅ wiþ a goꝺe bꞅoꞇh wꞇ almaꝺꝰ y blacheꝺ +̅ bꞅayeꝺ · ꝺo þ᷑inne sug᷑ +̅ pouꝺo ꝫ̅ꝫ̅ +̅ [boyle it +̅] þe fleſsh þ᷑wiꞇh flourꝰ hit wꞇ sugꝰ +̅ wꞇ pouꝺo.ꝫ̅ꝫ̅.
Translation
Rabbits in Gravy
Take rabbits and chop into pieces. Parboil them and combine with good broth and with almonds blanched and pounded in a mortar. Add sugar and powdered ginger and boil this along with the flesh [of the rabbits]. Sprinkle with sugar and powdered ginger and serve it forth.
Modern Redaction
Ingredients:
2 rabbits, jointed
1l
Gode Broth (without breadcrumbs)
150g blanched
almonds
2 tbsp golden caster sugar
1/2 tsp ground
ginger
powdered sugar, for dusting
ground ginger, for dusting
Method:
Place the rabbits in a pan with 600ml of the good broth. Bring to a simmer, cover and cook for about 30 minutes, or until the meat is tender. Remove from the pan, strain the stock and combine with the remaining broth.
Use this and the almonds to make an almond milk, according to the almond milk recipe. Strain the mixture and place in a pan with the caster sugar and ginger.
Bring to a simmer, add the rabbit pieces and cook for about 20 minutes, or until thickened. Turn into a serving dish, dust with powdered sugar and ground ginger then serve.
Find more Medieval recipes as well as more recipes from the Forme of Cury here.
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