[Sca-cooks] bunnies

[chirhart_1]

INDEED My wounderfull apprintice.But remimber thats the point of being an
apprintice .  And to know a keeper evan if you have never tried the recipe.
Your loveing Master      Chirhart
----- Original Message -----
From: "Olwen the Odd" <olwentheodd at hotmail.com>
To: <
Sent: Sunday, July 22, 2001 12:28 PM
Subject: Re: [Sca-cooks] bunnies


> 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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