Rabbits in Syrup Redaction by THL Dagonell Collingwood Original from Curye on Inglysch "65 Connynges in cyrip. Take connynges and seep hem wel in good broth. Take wyne greke and do terto with a porcion of vynegar and flour of canel, hoole clowes, quybibes hoole, and ooter gode spices, with raisouns coraunce and gyngyuer ypared and ymynced. Take vp the connynges and smyte hem on pecys and cast hem in to the siryppe, and seep hem a litel in sere, and serue it forth. Translation: (Recipe #)65 Rabbits in syrup. Take rabbits and cook them well in good broth. Take ole wine and do thereto with a portion of vinegar and ground cinnamon, whole cloves, and cubebs whole, and other good spices, with currants and minced ginger. Take up the rabbits and cut them in pieces and cast them into the syrup, and cook them a little to sear them, and serve it forth. Substitutions: My local grocery store has been out of rabbit for some time, so I used a pre-cut chicken. :) I didn't have any cubebs to hand, so I substituted ground pepper and allspice. Like most medieval cooks, I keep my own container of 'powder forte' or 'good spices' pre-mixed. My 'strong powder' is a variant of Cariadoc's recipe. I use one part each of cloves, mace, and red pepper, and seven parts each of cinnamon, ginger and black pepper. Like most SCA cooks, I have a variety of herbed and flavored vinegars. The white vinegar is kept with the other cleaning supplies. Ingredients: 1 chicken, pre-cut 2 cups flour 3 Tablespoons cooking oil 1 quart chicken broth 1 cup dry white wine 1/4 cup vinegar 12 cloves 1/2 Tablespoon cinnamon 1/2 Tablespoon 'good spices' 1/4 teaspoon black pepper 1/4 teaspoon allspice 1 teaspoon minced ginger Recipe: Wash the rabb////chicken parts, flour them and sear them in a frying pan with the cooking oil to seal the juices in. The medieval method of flouring is to spread the flour on the table and roll the chicken parts around in it. I pour the flour into a one-gallon food baggie, drop in a couple parts at a time, seal the bag and give it a good shake. Quicker, easier and less to clean up, just toss the baggie when you're done. Braise the meat in a stew pot with the chicken broth until the meat is cooked. Test it by probing with a knife, if it's red inside or blood can be seen, cook it longer. Arrange the chicken on a serving plate and set aside. Pour the broth into the frying pan, you used to sear the meat. Add the wine and vinegar to the pot and stir it around to deglaze the pot. Add the wine, vinegar and dregs to the frying pan. Add remaining ingredients to the pan. Simmer on low heat until the syrup thickens. Pour the syrup over the chicken and serve hot.