1 meal in this book
“The food is rich and combines extraordinary mixtures. Hens and rabbits are eaten chopped up with pounded almonds, raisins, sugar, ginger, herbs dipped in grease, onions and salt; if the mixture is not thick enough, rice flour is added, and the whole coloured with saffron. Cranes, herons, and peacocks are cooked with ginger. Great attention is paid to outward appearance and to colour; the dishes must be yellow or green, or adorned with leaves of gold and silver, a fashion still preserved in the East. Elaborate cakes, "subtleties" as they were then termed, are also served; they represent:”
Clean a pair of nice rabbits; soak in cold salt and water for an hour, to draw out the blood; put on in a large saucepan with cold water enough to cover them, salt slightly, and stew until tender. Slice into another pot half a dozen young onions, and boil in a very little water until thoroughly done. Drain off the water, and stir the onions into a gill of drawn butter, pepper to taste, and when it simmers, add the juice of a lemon. Cut off the heads of the hares, lay in a hot dish and pour over them the onion-sauce. Let the dish stand in a warm place, closely covered, five minutes before sending to table.
Recipe from Common Sense in the Household of 1871.
Sources: Every passage above is quoted verbatim from A Literary History of the English People, from the Origins to the Renaissance, free to read in full at Project Gutenberg. The recipes come from cookbooks of the period, also free in full. All are in the public domain in the United States. The binding is ours — slate cloth, sheaf stamp.