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Stewed Rabbit
From The art of German cooking and baking, 1922
Serves 2
Potato dumplings pair well with this dish.
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 58. The excerpt below is the record exactly as published.
STEWED RABBIT. Quantity for 4 Persons. 1 rabbit 2 cloves % lb. ol butter 2 cups of rye bread crumbs % lb. of bacon % bottle of red wine Salt, pepper
Cook this with the app: pantry check, scaling, and the assistant.