German Spiced Rabbit

Ingredients

• Clean and cut the rabbit into pieces
• sprinkle with salt
• ginger
• black pepper
• paprica
• pour over some vinegar
• Heat 1 tablespoonful of dripping
• add the slices of rabbit and 1 sliced onion
• 2 bay-leaves
• a few peppercorns
• a sprig of parsley
• thyme
• a little mace

Method

1. 1

   Clean and cut the rabbit into pieces; sprinkle with salt, ginger, black pepper, and paprika and pour over some vinegar.

2. 2

   Heat dripping; add the slices of rabbit and sliced onion, bay-leaves, peppercorns, parsley, thyme, and mace.

3. 3

   Cover with hot water and let stew slowly until tender.

4. 4

   Thicken the sauce with butter mixed with flour.

5. 5

   Let cook and serve hot with apple compote.

Nutrition per serving

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 31. The excerpt below is the record exactly as published.

German Spiced Rabbit. Clean and cut the rabbit into pieces; sprinkle with salt, ginger, black pepper and paprica and pour over some vinegar. Heat I tablespoonful of dripping ; add the slices of rabbit and i sliced onion, z bay-leaves, a few peppercorns, a sprigs of parsley, thyme and a little mace. Cover with hot water and let stew slowly until tender. Thicken the sauce with butter mixed with flour. Let cook and serve hot with apple compote. November 10. — English Layer Cake. Bake 3 layers of sponge-cake ; then mix some jelly with wine and spread between the layers and over the top and sides. Cover with a rich chocolate icing, flavored with vaailla. XI. — Dutch Rice Pudding. Mix I cup of rice in 2 cups of milk ; add I tablespoonful of butter, the yolks of 4 eggs, the juice of ^ lemon, i cup of sugar and nutmeg to taste, }i cup of chopped raisins, ^ cup of nuts and the whites of the eggs beaten to a stiff froth. Bake in a well-buttered pudding-dish until done. Serve cold, la, — Polish Poached Eggs. Boil yi cup of vinegar with one cup of water and break in fresh eggs one at a time and poach them. Remove to a platter; sprinkle with salt and pepper. Then add I tablespoonful of butter and i tablespoon- ful of sugar to the sauce ; let boil up and pour over the eggs. Serve on buttered toast. November 13.— Belgian Sweet Potato Pur^ BchI 4 sweet potatoes until soft. Mashtm- til Binooth with i tablespoonful of butter, a beaten eggs, i tablespoonful of brown sugar, X teaspoonful of cinnamon and ^ cup of milk. Beat well. Put in a buttered pud- ding-dish ; pour over some melted butter ; let bake until brown. Serve hot with broiled steak. 14. — Spanish Codfish. Parboil i cup of shredded codfish j heat 3 tablespoonfuls of butter ; add 1 chopped onion and 2 cups of tomatoes ; let fry. Add i tablespoonful of flour; stii until thickened. Then add i cup of water, pepper and chopped parsley ; let boil well ; add the codfish. Let simmer one-half hour. Serve on buttered toast. 15. — Halibut a la Toulonaise. Slice the fish; season highly withsalt, pep* per, cloves, lemon-juice and parsley. Then roll in flour and fry in hot olive-oil until brown. Garnish with lemon slices and parsley. Serve with a lettuce salad with French dressing. November i6^ewish stewed Goose. Clean and cut a (at goose into pieces; season with salt, pepper and ginger. Put in a stew-pan with i sliced onion, 2 doves of garlic, 1 bay-leaf, thyme and a few pepper- corns ; add the' juice of a lemon. Cover with hot water and let cook until tender. Thicken with flour and serve hot with apple-sauce. 17.— Polish Rice Pudding. Heat I quart of milk ; add i cup of boiled rice, 3 ounces of seeded raisins and 2 ounces of currants. Let cook ten minutes. Then add the grated peel of a lemon, ^ of a grated nutmeg and the yolks of 6 eggs well beaten with t cup of sugar. Mix thoroughly and pour into a well-buttered pudding-dish ; let bake until done. Then beat the whites to a stiff froth with 3 tablespoon fuls of pulverized sugar; flavor with vanilla. Spread on the pudding and let brown slightly in a hot oven. Serve with lemon sauce. 18. — Vienna Dumplings. Mix a eggs and J^ cup of water, a pinch of salt and enough flour to make a stiff bat- November t&. Then drop by the ublespoonful into boiling salted water until they rise to the sur- face. Remove to a platter and fry some onions in hot butter. Sprinkle with salt and pepper and pour over the dumplings. 19.— Bavarian Sauerkraut. Cook 1 pounds of fresh pork ; season with salt and pepper ; add 2 bay-leaves

Cook this with the app: pantry check, scaling, and the assistant.