Sour Roast Rabbit (Hassenpfetter)

Ingredients

• two rabbits
• half water
• half vinegar
• one sliced onion
• half teaspoon whole pepper
• two bay leaves
• salt to taste
• a cupful of the sour brine
• some fresh water
• half cup sour cream

Method

1. 1

   Wash the rabbit and cover with half water and half vinegar.

2. 2

   Add sliced onion, whole pepper, bay leaves, and salt.

3. 3

   After two days, remove the skin, lard the legs with smoked meat, and place in a roasting pan with onion, pepper, bay leaves, sour brine, and fresh water.

4. 4

   Roast for half an hour, then pour sour cream over and roast until brown.

Nutrition per serving

As published

This recipe was extracted from The National home cook book (1900), page 70. The excerpt below is the record exactly as published.

two rabbits, put in water over night, wipe dry, put in roasting pan, coat w butter, salt, pepper and little flour; slice three onions _ help season, baste every five minutes. Can roast pota nicely with them. Far better than chicken roast. tH * * ari mi y, ‘ Br SOUR ROAST ‘(Hassenpfetter)—Wash, ante ie ip? _earthern dish and cover with half water, half vinegar, — ne sliced onion, half teaspoon whole pepper, two bay leaves, salt to taste. Aiter two days, take all the fine skin off, lard back and hind legs with small pieces of smoked hae Then: put rabbit in roasting pan with onion, pepper and bay jeaves, with a cupful of the sour brine and some fresh water. toast half hour, then pour halt cup sour cream

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