(with modern day "knaves" turning spit)
Photo from: Maunalio Ranch
ANOTHER WAY OF MAKING A SAUCE FOR RABBITS OR HARES ON A SPIT LXXVII ADAPTED FROM GREWE’S TRANSLATION OF ANÓN SENT SOVÍ #LXXVII QUI PARLA CON FFARETS A CONILS AN AST SALSA, p 115
1 slice toasted bread
¼ c vinegar
¼ tsp pepper
¼ c wine
Select the rabbits, as per the number of diners. Wash the rabbits and secure them on a spit over the fire with a pan underneath to catch the drippings. At this point a knave would begin turning the spit and daubing the rabbits with the drippings to prevent burning.
In the meantime, make a sauce with toast soaked in ¼ c vinegar, liver and pepper. Chop all.
Add the rest of the vinegar and wine. Bring to a boil. Reduce heat and stir until the sauce thickens.
When the rabbits are roasted, carve them and arrange the meat on a wooden cutting board and serve the sauce in a gravy boat.
GREWE’S TRANSLATION OF ANÓN SENT SOVÍ
#LXXVII QUI PARLA CON FFARETS A CONILS AN AST SALSA, p 115