XX.III.IIII.  Take Conyng and seeþ hem wel Ö good broth. Take wyne greke and do þto with a porcion of vyneg abd flo of canel, hoole clow quybibes hoole. And ooþ gode spices and raisons corance and gyngyn ypared and ymynced.  Take up the couyng and smyte hem on pecyc and cst hem into the Siryppe and seeþ hem a letel on the fyr and sue it forth.
 

NICCOLO'S RECIPE
serves 6-8
 
3# rabbit or chicken pieces on the bone     1 tsp. whole cubebs, cracked
2 quarts stock or water                            ½ tsp.  whole cloves
2 c. white port                                        ½ c. Zants raisins/currants
¼ c. cider vinegar                                   1 tsp. minced fresh ginger
2 cinnamon sticks
 

Simmer rabbit pieces (use chicken pieces, including dark, as a substitute) in the stock until done and tender.  Cut up into serving pieces.  Reserve stock for other uses, or reduce to 1/3 volume and use in syrup.

Prepare syrup with remaining ingredients, adjusting to taste.  Reduce slightly to concentrate flavors and thickern slightly.  Add rabbit pieces to syrup and simmer 10-15 minutes.  Serve forth.  (you may wish to strain sauce and serve on side as well)

¹ connyng   coney or rabbit