[Sca-cooks] thieving bunny rabbits

[Ana Valdés]

I ate period rabbit in Mallorca a few weeks ago. Marvelous flavour, they
said it was an old Catalan recipe from the 1400-century.
Garlic, oil and the rabbit cooked in his blood.

Ana


On Sat, Nov 27, 2010 at 6:51 PM, Sharon Palmer <ranvaig at columbus.rr.com>wrote:

>   > 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
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