Pickled roast rabbit

(Recipe #98, page 99)

Take the saddle of a full-grown but not very old rabbit, rinse it, and place it in an oblong earthenware container; boil vinegar with a few bay leaves, chopped onions, coarsely ground black pepper, and a few cloves of nutmeg, and pour it boiling over the meat. Baste the meat frequently with the vinegar for three days, turning it twice. Using salt along with pork fat and butter, as described in the previous recipe, roast it with cream or milk until it is tender and golden brown, again following the previous recipe.

These days a compote of pears and plums is recommended as an accompaniment.

Translated by David Green.


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