[Sca-cooks] - a slight rant on logic (was Sauerbraten)

[Sue Clemenger]

The closest bunny-type recipe that I can think of is "Coneys in Syrup," 
which has wine, vinegar, and sweetish spices, but that's a bit earlier 
than the 16th c.  And it's English, IIRC.  And the wine and vinegar are 
part of the cooking process (no evidence of pickling that I could discern).
--Maire

Phil Troy / G. Tacitus Adamantius wrote:


> Off the top of our collective heads, do we have period recipes for a 
> vinegar-jugged hare (a.k.a. hassenpfeffer) in those same German sources? 
> If we did , we might actually be coming closer to the whole "pickle, 
> then cook" mentality.
> 
> Adamantius