Verjuice is a highly acidic juice made by pressing unripe grapes, crab-apples or other sour fruit. Sometimes lemon or sorrel juice, herbs or spices are added to flavour.
If a hare is taken two or three weeks before Easter, or at some other
time when you want to save it, gut it and take out the entrails, then
cut the skin on its head and break it, and make an opening in the
head and remove the brain and fill the hole with salt and sew up the
skin: it will keep for a month if hung by the ears.
First, wild coneys are known by the fact that the nape, that is to say
from the ears to between the shoulders, is of a color between brown
and yellow, and they are all white under the belly, and all four limbs
on the inner side to the feet, and they must have no other white spot
on their bodies, - also you will know if they are in their first year, by a
little bone on the joint of the fore-leg closest to the foot, and it is
sharp. And when they are too old, the bones in the joint are united;
and it is the same for hares and dogs. - also, you will know if they
are freshly taken by the eyes not being sunken: you cannot open their
teeth: they hold themselves straight on their feet; and when cooked,
the belly remains whole. And if they have been long taken, they have
sunken eyes: the mouth can easily be opened: you cannot hold them
up straight; and when cooked, the belly falls to pieces
In winter,coneys taken eight days previously are good, and in summer, four days, as long as they have not been in the sun.
Soup of Hare or Coney is made thus: roast the hare on a spit or on the grill, then dismember it, and put to fry in fat or bacon: then have toasted bread-crumbs moistened with beef stock and wine, and strain, and put to boil together; then take ginger, a clove and grain; moisten with verjuice and let it be dark brown and not too thick. Note that the spices must be ground before the bread.
Wood Pigeons are good in winter; and you can tell the old ones by the flight feathers on the wings being all of one color black, and the young ones which are those of a year old by the grey color at the ends of the flight feathers and the rest black like the others and they are good in pastry, in a cold cameline sauce, or all hot in the river bird sauce, or roasted for a long time like beef and eaten with salt, or in a galantine (cold, pressed in aspic), in pieces, on a dish, like river birds.
You should know that it is unlikely for peas or beans or other soups to stick to the bottom of the pot, if the burning logs do not touch the underside of the pot while it is on the fire. - also, before your soup sticks, and so that it will not stick, stir the bottom of the pot often getting your spoon down to the depths, so that the soup does not lump there. And note that as soon as you see your soup is sticking, do not stir it at all but take it immediately off the fire and put in another pot.
Note that commonly any soup which is on the fire will boil up and over on to the said fire until you add salt and grease to the pot, and then it will not.