Harleian MS. 279 (ab 1430) - .xlij. Conyng, Mawlard, in gely or in cyuey & .lxxiij. Conyngys in cyveye & .lxiij. Harys in Cyueye.
xlij. Conyng, Mawlard, in gely or in cyuey - Hen in Onion Sauce Updated 5/21/2021 to inlcude similar recipes: .lxxiij. Conyngys in cyveye & .lxiij. Harys in Cyueye. Many moons ago, when I was first active in the SCA, I came across an excellent recipe in "The Ordinance of Pottage" for a dish called "Hare in Cyve" which I highly recommend. It was very well received and became one of my "go to" feast dishes. Hey, we all have them, right? So when I found this recipe in T wo fifteenth-century cookery-books. Harleian ms. 279 (ab. 1430), & Harl. ms. 4016 (ab. 1450), with extracts from Ashmole ms. 1429, Laud ms. 553, & Douce ms. 55" Thomas Austin it was very exciting for me and I knew I had to make it. Conyng is a reference to a young rabbit. Hare refers to any member of the leporidae family, which are similar to rabbits, but have longer ears. Mawlard refers to a duck. A cyuey refers to a spicy sauce that has been thickened and inclu