Hares in Papdele (Hare Stew on a Bread Base) is a traditional Medieval recipe for a classic dish of rabbits cooked in broth where the broth is thickened with eggs and the dish is served on a base of flatbread. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Hare Stew on a Bread Base (Hares in Papdele).
Take hares and parboil them in good broth. Cool the broth and wash the meat. Beat eggs together. Take sacramental wafers or wafers instead of diamond-shaped lozenges and lay in dishes. Take powder douce and scatter over everything. Salt the broth and pour over the dish and serve it forth.
Modern Redaction
Ingredients:
2 rabbits or hares
1l gode broth (made without breadcrumbs)
100g thin, unleavened, bread torn into pieces
2 eggs, beaten
1 tbsp Powder douce
salt, to taste
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.
Take off the heat and set aside to cool. Strain off the broth, place in a pan and bring to a simmer. Beat the eggs in a bowl, add a ladleful of the broth to temper then whisk into the broth in the pan. Heat gently until thickened (do not boil, or the eggs will curdle). Season with salt then take off the heat.
Tear the flatbreads and arrange in the base of a dish, sit the rabbit pieces on top. Pour over the thickened broth, scatter over the powder douce and serve.
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