Mediæval recipe for rabbit or duck

Conyng, Mawlard, in gely or in cyuey. 

Take Conynge, Hen, or Mawlard, and roste hem alle-most y-now, or ellys choppe hem, an frye hem in fayre Freysshe grece; an frye myncyd Oynenons, and caste alle in-to the potte, & caste ther-to fayre Freysshe brothe, an half Wyne, Maces, Clowes, Powder pepir, Canelle; than take fayre Brede, an wyth the same brothe stepe, an draw it thorw a straynoure wyth vynegre; an whan it is wyl y-boylid, caste the lycoure ther to, & powder Gyngere, & Salt, & sesyn it vp an serue forth. 

2kg rabbit, duck or chicken, jointed and cut up
1 onion, chopped
2 Tbsp. olive oil
250ml red wine
500ml chicken stock
1/2 tsp. black pepper
1/2 tsp. mace
1/4 tsp. ginger
1/4 tsp. cloves
1/4 tsp. cinnamon
60ml red wine vinegar
salt 1/4 tsp.
bread crumbs (2 slices worth)


Seal meat in a large pot and set aside, using olive oil as required. Brown onions in remaining oil until tender. Return the meat to the pot and add wine, stock, mace, cloves, pepper, and cinnamon. Bring to a boil and simmer for 1 hour. Add bread crumbs, ginger, vinegar, and salt just before serving.