Recipe Manuscript

To Roast A Hare Or Rabit With Oysters

Name: To Roast A Hare Or Rabit With Oysters
Prep time: PTPT30M
Cook time: PTPT1H15M
Yield: 6
Cuisine: European
Ingredients: 1 whole hare or large rabbit (approximately 1.5–2 kg); 600 ml raw oysters, shucked and washed (if fresh oysters unavailable, use high-quality jarred oysters); 20 g (about 5 sprigs) fresh parsley, chopped; 60 g (about 1 small) onion, finely chopped; 2–3 g fresh thyme leaves (or 1/2 tsp dried thyme); 1–2 blades mace (or 1/2 tsp ground mace as substitute); 5–6 whole black peppercorns; 2–3 thin lemon slices; 40 g unsalted butter (for stuffing); 200 ml strong beef, veal, or game stock (homemade or high-quality commercial); 120 ml oyster liquor (use from oysters, or substitute with clam juice or fish stock); 2 anchovy fillets (finely chopped, or 2 tsp anchovy paste); 2 hard-boiled eggs, minced; 20 g unsalted butter (for sauce, optional); Additional parsley and lemon or orange slices for garnish; 80 g small oysters for frying (plus 15 g flour and 20 g butter for frying)

1697

From the treasured pages of Cookbook of Grace Blome, Kent

Written by Grace Randolph

Renaissance (1400 - 1700)European Intermediate Dinner Lunch

Original Recipe • 1697

Original Manuscript(circa Renaissance, 1400 - 1700)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

To Roast A Hare Or Rabit With Oysters

"When flead & trusd for ye spitt, put in ye belly a pint of Oysters or more well wash'd, some Parsley & Onion, a litle thyme, a Blade or two of Mace, a whole pepper, a slice or two of Lemmon, in some fresh Butter: for sauce some strong Broth, or Gravey, some Oyster liquor & anchovice, boyled up together, fix hard eggs Minced: then add ye ingredients in ye belly & dish it; ye may add drawn Butter to it & use no Gravey, garnish it with lemon or orange & Parsley, & fryed Oysters & serve it."

Note on the Original Text

The recipe’s language reflects the English culinary manuscript tradition of the late Stuart and early Georgian periods—direct, with minimal punctuation, and employing abbreviations like 'ye' (meaning 'the'), 'spitt' (spit for roasting), 'Gravey' (gravy), and 'boyled' (boiled). Quantities are imprecise ('a pint of oysters or more'), instructions are given in sequence with few specifics, and there’s an expectation of basic culinary knowledge. The idiosyncratic spelling and capitalization were common at a time before strict orthography—a charming hallmark of early modern English cookery writing.

Modern Kitchen Interpretation

Recipe's Origin

Cookbook of Grace Blome, Kent - Click to view recipe in book

Title

Cookbook of Grace Blome, Kent (1697)

You can also click the book image above to peruse the original tome

Writer

Grace Randolph

Era

1697

Publisher

Unknown

Background

A delightful glimpse into late 17th-century kitchens, this culinary collection by Grace Randolph tempts taste buds with refined recipes and elegant flavors fit for a well-to-do English household. Journey through a banquet of historic treats and timeless techniques!

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

The recipe hails from late 17th-century England, specifically from the manuscript collection of Grace Randolph (1674-1750), recorded in 1697. This era saw a love for robust, gamey meats and extravagant stuffing. The use of oysters as a common pairing with meats like hare showcases both the abundance and affordability of oysters in early modern Britain—quite the contrast to today. Stuffed and sauced dishes such as this one were centerpieces for banquet tables among the wealthy, exemplifying both culinary skill and access to prized ingredients like fresh game, exotic spices, and preserved anchovies. The combination of game, aromatic herbs, spice, and seafood underlines the complexity of taste favored at the time.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the 17th century, a hare or rabbit would have been 'flead'—skinned—and 'trussed' with kitchen string or skewers. It would then be suspended and rotated over an open hearth using a large roasting spit, often with a drip pan set underneath to collect the juices. Oysters would be hand-shucked using a sturdy knife. Sauces and eggs were prepared in heavy iron or copper pans over a direct flame. For frying the oysters, cooks used shallow pans or skillets and often cooked in rendered animal fats or butter. Presentation was as important as preparation, so elaborate platters and decorative garnishes were common.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

30 mins

Cook Time

1 hr 15 mins

Servings

Ingredients

1 whole hare or large rabbit (approximately 3 1/4–4 1/2 lb)
1 pint (20 fl oz) raw oysters, shucked and washed (if fresh oysters unavailable, use high-quality jarred oysters)
3/4 oz (about 5 sprigs) fresh parsley, chopped
2 oz (about 1 small) onion, finely chopped
1/16–1/8 oz fresh thyme leaves (or 1/2 tsp dried thyme)
1–2 blades mace (or 1/2 tsp ground mace as substitute)
5–6 whole black peppercorns
2–3 thin lemon slices
1 1/2 oz unsalted butter (3 tablespoons, for stuffing)
7 fl oz (scant 1 cup) strong beef, veal, or game stock (homemade or high-quality commercial)
4 fl oz (1/2 cup) oyster liquor (use from oysters, or substitute with clam juice or fish stock)
2 anchovy fillets (finely chopped, or 2 tsp anchovy paste)
2 hard-boiled eggs, minced
3/4 oz unsalted butter (for sauce, optional)
Additional parsley and lemon or orange slices for garnish
3 oz small oysters for frying (plus 1/2 oz flour and 3/4 oz butter for frying)

Instructions

Begin by preparing your hare or rabbit—remove the skin and innards, and truss it for roasting.
Preheat your oven to 350°F (180°C).
For the stuffing, mix together about 1 pint (20 fl oz) of thoroughly washed oysters, a handful each of fresh parsley and finely chopped onion, a half-teaspoon of fresh thyme leaves, 1-2 blades of mace, 5-6 whole black peppercorns, and 2-3 thin slices of lemon, all tossed in about 1 1/2 oz (3 tablespoons) of unsalted butter.
Stuff this mixture into the cavity of your hare or rabbit and secure the opening with kitchen string or skewers.
Place the prepared animal on a roasting rack in a tray.
Roast for around 60-75 minutes, basting occasionally with the pan juices.
For the sauce, combine 7 fl oz (scant 1 cup) of strong beef or game stock with 4 fl oz (1/2 cup) of reserved oyster liquor and 2 finely chopped anchovies in a saucepan.
Bring to a simmer and stir in 2 hard-boiled eggs, finely minced.
Once slightly thickened, add the pan juices from roasting and, if desired, whisk in 2-3 tablespoons of melted butter instead of gravy.
To serve, remove the roasted hare or rabbit from the oven and arrange on a platter.
Garnish with fresh parsley, lemon or orange slices, and some small oysters dipped in flour and quickly fried in hot butter.
Pour sauce over the meat or serve on the side.

Estimated Calories

430 per serving

Cooking Estimates

You will spend about 30 minutes getting everything ready before cooking. Roasting the hare or rabbit takes about 1 hour and 15 minutes. Each serving has roughly 430 calories, and this recipe makes about 6 servings.