SC - My last word on Feast-o-crats

[Brenna]

Bogdan wrote:
>> It's not period, but I have a hasenpfeffer recipe, if you want.

Actually Hasenpfeffer (or jugged hare) is late period. Sabina Welser
included it in her cookbook. Unfortunately, this recipe would seem to call
for a freshly slaughtered rabbit or hare, but if you know a hunter or a
rabbit breeder who could save the blood, it might be interesting to try.

Valoise


19   Jugged hare

        Take the hare, rinse the blood with wine and vinegar into a clean
vessel, then chop the hare in pieces. Cook the front part in the blood.
Take wine or water and stir it, until it is mixed with the blood, so that
the blood does not clump. Take rye bread that is finely grated, fry it in
fat and put it into the jugged hare. Season it well. You can also chop the
lungs and the liver into pieces and roast them with the rye bread and put
them into the jugged hare.




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