2-,6 THE RABBIT 



simultaneously. Here are some of those venerable 

 recipes which have historic rather than gastronomic 

 value. 



'CONY ROST 



' A Conye tak and drawe him and parboile him 

 rost him and lard him then raise his leggs and hys 

 winges and sauce him with vinegar and powder of 

 guinger and serue it.' Or 



' RABETTES ROST 



' To rost rabettes tak and slay them draw them 

 and rost them and let their heddes be in first par- 

 boile them or ye rost them and serue them.' 



The sole alternative to the rough and ready ' rost ' 

 was the ' cevy,' more artistic and in every way pre- 

 ferable. 



' Smyt them in small pieces and sethe them in 

 good brothe put them to mynced onyons and grece 

 and drawe a Hour of brown bred and blod and seison 

 it with venygar and cast in pouder and salt and 

 serve it.' 



For as apple sauce has always gone with goose, 

 bread sauce with white-fleshed birds, sweet sauce or 

 wine sauce with venison, and barberry sauce with the 

 strong-flavoured Italian wild boar, so onions were from 

 the first associated with the rabbit, and with better 



