lonemagpie

OK, I am so going to have to try that rabbit recipe from Richard II's kitchens. Rabbit pieces, seasoned with salt, black pepper, ginger, cinnamon, currants and chopped red onions. All that seasoning mixed a bowl, the rabbit pieces dipped in, and then fried up a little first, before the contents of the bowl are tipped into the pan and simmer for 30-35 minutes.

BBC Four's "How To Get Ahead In A Medieval Court" just had Clarissa Dickson-Wright do that, and now I know I want to try it for Easter...