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

[Daniel Myers]

On Jan 31, 2005, at 8:33 PM, Sue Clemenger wrote:

> 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.
>
> 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).


How about this one?

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.
[Das Kuchbuch der Sabina Welserin, V. Armstrong (trans.)]


- Doc


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"English wine is more fit to be sieved rather than drunk."
   - Peter of Blois, 12th c.
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