Gespickten Hasenrucken und Linzer Knodel (Roast Saddle of Hare and Potato Dumplings)

Ingredients

• saddle of hare
• fat bacon
• sour cream
• a sliced onion
• a bay leaf
• a little thyme
• a few peppercorns
• some good stock
• half a dessertspoonful of vinegar
• a large cupful of sour cream
• potato dumplings

Method

1. 1

   Cut legs and head off hare, lard back with bacon, and roast in the oven, basting with sour cream.

2. 2

   Strain gravy, reduce with stock, onion, bay leaf, thyme, and peppercorns.

3. 3

   Finish with vinegar and sour cream, serve with potato dumplings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 33. The excerpt below is the record exactly as published.

Gespickten Hasenrucken und Linzer Knodel. (Roast Saddle of Hare and Potato Dumplings.) Cut the legs and head off, lard the back very freely with fat bacon, and roast in the oven, basting continually 61 BANQUETS OF THE NATIONS with sour cream. When finished, free the gravy from all fat, and put it in a pan with some good stock, a sliced onion, a bay leaf, a little thyme, a few peppercorns, and reduce to half its bulk. Strain and finish with half a dessertspoonful of vinegar and a large cupful of sour cream

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