Mock-Rabbit
From The art of German cooking and baking, 1922
Serves 6
Add hard-boiled eggs for variation.
Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 39. The excerpt below is the record exactly as published.
MOCK-RABBIT. Quantity for 6 Persons. 1 lb. chopped pork 1 tbsp. of capers 1 lb. chopped veal Salt 1 lb. chopped beef 1 pinch of pepper 2 tbsps. of butter Va lb. of butter or lard for frying 3 eggs % tbsp. of flour 2 soaked rolls 1 cup of water Juice of % lemon 1 cup of roll crumbs Preparation : All t)he meat must be chopped very fine and mixed well with the roll from which the water has been well drained, eggs, 2 talblespoonfuls of butter, lemon juice, capers, salt, pepper
Cook this with the app: pantry check, scaling, and the assistant.