HERB - Rabbit Recipes

[Bjmikita@aol.com]

In a message dated 6/7/99 11:01:17 PM EST, corwynsca at juno.com writes:

<< 
 
 Greetings, especially to Lord Ras!
 
 While I dug up pickle recipes, look what else I found!  They may not be
 period, but since they're *old* PA Dutch, I'm assuming they were at least
 redacted from recipes brought over on the boats.  The book's a reprint of
 an 18th century cookbook.
 
 Enjoy!  -Caro
 
 Fried Rabbit: Cut a dressed rabbit into pieces for frying, soak in salt
 water 8 to 10 hours.  Take out of water, drain and roll in flour.  Place
 in hot skillet containing lard or butter (about 1/4 cup), cover and fry
 to a golden brown, turning frequently,  Season with salt and pepper.  To
 make gravy, take rabbit out of pan and put on a hot platter.  Stir into
 the hot fat, 1 tbsp. flour.  Add 1 cup water and cook until mixture is
 thick.
 
 (I'm assuming hasenpfeffer is a known recipe - if I'm wrong, ask me, and
 I'll post it.)
 
 Hasen Kucka (Rabbit Cake): 1 rabbit, potato filling (again, if you need a
 recipe, ask), 1 &1/2 cup rabbit broth, salt, pepper
 
 Wipe dressed rabbit with a damp cloth; barely cover with water to which
 1/2 tsp salt has been added and cook covered until tender (1 1/2 to 2
 hours).  Separate meat from bones and cut into small pieces.  Butter a
 casserole and put a layer of potato filling in the bottom, then a layer
 of meat.  Add 1 tbsp of sauce (made by combining the flour seasonings,
 and broth and boiling until sauce is thickened and smooth).  Repeat
 layers until dish is filled.  Bake at 350 deg. F 25 min, or until
 browned.  6 servings.
 
 There's also a Rabbit Pie, but it has tobasco  - still want it?
 
 -Caro
 
 _______________________________________________ >>
Please don't forget, if you don't know how old the rabbit is, parboil the 
rabbit first.
Jeanne de La Mer
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