[Sca-cooks] thieving bunny rabbits

[Sharon Palmer]

>  > I'm not sure I have much on catching them in a period way, though.
>  >

Once they have been caught, maybe Rabbit knodel?

Von einem Küniglein
From a rabbit there are eleven dishes to make.

1. Roasted/ it could be cold or warm/ it is good in both manners.

2. Prepared in its own blood/ or in black 
(sauce?)/ it could be sweet or sour/ like this 
one can the Hare preserve in a pepper (sauce) and 
blood.

3.  Preserved in its own stock with parsley.

4.  Rabbit in a pie/ it could be cold or warm.

5. Put up in a yellow gescharb sauce/ be it with 
almonds or apples/ with onions chopped together 
and browned/ made up with Butter/ yellow and 
nicely sour/ with small black raisins/ and good 
beef stock/ that is not oversalted/ take browned 
flour into it/ and let them simmer together. And 
when the rabbit is roasted/ than cut it into the 
gescharb/ let it simmer together/ like this it 
becomes well tasting and good. And such a rabbit 
one can roast/ and in apple slices or in a almond 
gescharb sauce/ and let cook together/ or put up 
with onions nicely sweet/ like this it is good 
and well tasting.

6. Smoked or salted rabbit/ cold or warm/ is good 
in both manners/ also to cook under green herbs/ 
it could be spinach/ green or white cabbage.

7. Meatballs of rabbit white or yellow/ or 
steamed nicely brown in a pepper (sauce) or also 
in a gescharb sauce of apples or almonds/ sour or 
sweet/ it is good to eat.

8. Also yellow prepared/ with salted lemon/ or 
white with lemon/ or steamed/ when it is roasted/ 
that one slices and divides.

9. Also meatball pies/ they could be white or yellow in a covered Pie.

10.  You can also make a black (sauce?) from the 
rabbit/ let the blood simmer with lungs and 
liver/ mix with mild spice/ nicely sweet/ like 
this it is good and lovely to eat.

11. If you want to put up a live rabbit in a pie/ 
thus make a dough with white or black Flour that 
is strong and solid/ raise the Pie high enough 
that the rabbit can sit inside. And when you have 
raised the pie/ make it completely full of Bran/ 
then make the cover over it/ fire? in oven and 
bake/ take out and let become cold/ and when it 
is cold/ then cut a hole under the base/ throw 
the bran out/ thus becomes hollow. Make the hole 
large enough that you can push the rabbit inside. 
And when you will serve, push the rabbit inside/ 
set on a dish and let on a table carry. And you 
must talk with the Fürschneider/ that the pie is 
cut open on the table/ when it is cut open/ then 
it jumps out/ like this it is very courtly and 
delicate.

Of a Coney you can make all the dishes/ that you 
would prepare from a rabbit/ for they are not 
very different from each other.

Ranvaig