Hasenpfeffer

Ingredients

• Cut up rabbit
• soak 1 hour in salt water
• add a dash of sugar
• pepper
• some allspice
• a few thin slices of lemon
• a few thin slices of lemon
• a little browned flour

Method

1. 1

   Soak rabbit in salt water for 1 hour, then cover with vinegar for 12 hours.

2. 2

   Parboil in kettle with water, then add sugar, pepper, allspice, cloves, and lemon slices.

3. 3

   Cook until done.

4. 4

   Serve hot or cold for luncheon.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 44. The excerpt below is the record exactly as published.

Hasenpfeffer. Cut up rabbit and soak 1 hour in salt water, then cover with vinegar and let remain 12 hours. Put in kettle with water and par- boil, then add a dash of sugar and pepper, some allspice, cloves, a few thin slices of lemon and a little browned flour

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