[Sca-cooks] bunnies

[Olwen the Odd]

This is the recipe I used (loosely) for Trial by Fire.  The wine I had on
hand was a cherry desert wine so I just added fresh pitted cherries toward
the end of the cooking and used a black raspberry vinegar to sour it up
before serving.  It was wonderful.  Had not Chirhart made the Polish Chicken
dish I believe I would have won.
Olwen



>On Thu, 19 Jul 2001, Stefan li Rous wrote:
>
> > Margaret said:
> > > I've just never done canning for war. My sweetie is trying to convince
>me
> > > to can a batch of the rabbit saupiquet to bring. ;-)
> >
> > What is rabbit saupiquet? I thought at first you had said rabbit
> > saurkraut! :-)
> >
> > Is this dish a period one?
> >
>
>Yep. This is the bunnies in sauce that I briefly mentioned back in
>May as wanting a vegetable to go with it. It's similar to the hare in
>broth recipe that's been posted, actually. I *think* we used Scully's
>_Early French Cookery_ for the initial translation, certainly that's where
>I got the name from, but at the moment I don't remember if we actually
>redacted it or used somebody else's redaction. It's been a tense and
>stressful couple of weeks, and my mind is fuzzy. And my notebook is at
>home.
>
>I served the test version with peas according to Platina, with cinnamon
>and sugar, but being lazy and having only one pot at the event, just threw
>the peas in with the bunny.
>
>Basically, bunny in sauce made of onions, a sour liquid beginning with 'v'
>that I think was wine vinegar, wine, bread crumbs, grains of paradise,
>ginger, maybe cinnamon. Bunny is roasted then fried in lard with the
>onions. The sauce is #14 (or is really similar to it) from Du Fait de
>Cuisine:
>
>14. To make sauce piquant to put on conies, according to the quantity of
>it which one is making take onions and chop them fine, and take fair pork
>lard and melt it and saut your onions, and so that they do not burn in
>sauting put a little broth in; and then put in a great deal of white wine
>according to the quantity of sauce piquant which you want to make for the
>said conies; and take your spices, good ginger, grains of paradise, a
>little pepper which is not at all too much, and saffron to give it
>color; and season it with vinegar in such proportion that it is neither
>too much poignant nor too little; with salt also.
>
>We cooked it more like a stew, in one pot, for east of transport and
>reheating. It freezes and reheats excellently. And the bunny was, well,
>really really good. Similar to that profound yet subtle and quiet way that
>dropping a very heavy cast-iron dutch oven on one's foot elicits a pause
>and a very quiet "ow".
>
>Margaret FitzWilliam


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