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[Claire Galibois]

Greetings to the list.  Here is a recipe I've been working on
translating, today, which is somewhat similar to the rabbit that Kateryn
was working on

35.  a. Willst du ein Vorgericht vom Hasen bereiten, dann nimm die Lunge,
die Leber, die Baucheingeweide und die Schwänze von den Hasen, und
schneide es in kleine Würfel.  Backe den Schwanz [siehe Anm. Und die
korrigierte Version 35b] mit Wein oder mit Essig und siede es damit.  Gib
etwas Brühe hinzu und Wein und Essig, so daß es ausreichend (flüssig) ist
und hacke Speckwürfel daran.  
- -35b. (Korrigierte Version; siehe Anm.)  Möchest du ein Vorgericht vom
Hasen bereiten, dann nimm die Lunge, die Leber und die Baucheingeweide
von den Hasen und schneide es in kleine Würfel.  Fange das Blut des Hasen
in einem Gefäß mit Wein oder mit Essig und siede die Hasenteile darin. 
Gib etwas Brühe hinzu und Wein und Essig, so daß es ausreichend (flüssig)
ust und gib gehackte Speckwürfel daran. 

35a.  If you wish to prepare the forepart of a rabbit, then take the
lungs, the liver, the stomach and the tail of the rabbit with wine or
with vinegar and simmer them in it. Add a little  broth and wine and
vinegar, so that it is sufficiently fluid, and chop bacon bits into it.  
35b.  If you want to prepare the forepart of a rabbit, then take the
lungs,  the liver and the stomach of the rabbit and cut them in small
morsels.  Place the blood of the rabbit in a vessel with wine or with
vinegar and simmer the rabbit pieces in it.  Add a little broth to it and
wine and vinegar, so that it is sufficiently fluid and add chopped bacon
bits to it.

This is from the Rheinfränkisches Kochbuch that is transliterated and
published by Thomas.`I bought a copy of this beautiful book and am
working--too slowly!--on translating the modern German into English.

This is a nice, stewed rabbit dish.  As Gwen pointed out with Kateryn's
recipe, the hindquarters of the rabbit have the most meat.  This is what
you do with the rest of it.  In this one, the organs are used--except the
liver, which is probably saved for the sauce for roasted or grilled
hindquarters--including the tail, in one version.  

When I translate, I sometimes replace a period German verb or pronoun
with one that we would more likely use in English today.  I want to make
it possible for people to do German cookery, not prove how well I look
things up in a dictionary.

  Incidentally, Thomas, I've made myself a word processor work file with
the modern German version of every recipe, so if you want to send one to
someone without doing extraneous typing, I've got it...and a portion of
Dr. Ehlert's 'Munchener'.

What does 'brich' actually mean?  As in :
29.  Willst du einen Kalbskopf füllen und braten, dann siede ihn gut,
brich ihm danach die Hirnschalen auf und fülle und fülle kräftige Gewürze
hinein.  Gieße danach heißes Fett hinein und brate den Kalbskopf dann auf
einem Rost.  Trage ihn heiß auf.

When you want to stuff and bake a calf’s head, then wash it well,
[	] it then the [brainshell] off [[remove the brains]] and fill it
and stuff strong herbs in it.  Then pour hot fat in it and brown the
calf's head on a grill.  Serve this hot.

Regards,

Allison

allilyn at juno.com

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