Wild duck

(Recipe #8, page 149)

Regarding the age of the duck, see the discussion of goose above. If the duck is to be cooked whole, rub it with fine salt and pepper and set it tightly covered on the stove with a generous amount of butter and suet, with two bay leaves, 2 lemon slices, and 8 juniper berries added; after it has begun to brown on both sides, pour in a little boiling water and simmer the duck until it is tender and lightly browned. Some thick cream is a good addition to the preparation. Continue reading

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Fried otter

(Recipe #5, pages 148 – 149)

Cut the otter in pieces, remove the head, and let the pieces stand overnight with all kinds of herbs, diced carrots, onions, garlic, a few bay leaves, salt, coarsely ground spices, and a glass of vinegar. Then heat a knob of butter, add a couple of sliced onions and a few diced carrots, lay the pieces of otter on top, cover, and let them stew. Continue reading

Roast rabbit prepared like game

(Recipe #99, pages 99 – 100)

Three days before it is to be cooked, place the saddle of a full-grown rabbit in an earthenware bowl and pour the following marinade over it: ¼ quart of vinegar, ¼ quart of red wine (the last drops from the keg may be used), 4 chopped onions, a heaping teaspoon of fresh, coarsely ground juniper berries, a teaspoon of ground pepper, 3 bay leaves, and a few sprigs of thyme. Baste the saddle three times a day and turn it over daily. Then lard the roast like a hare, sprinkle it with salt, and roast it with sour cream as described in no. 98.

Particularly suitable accompaniments include brown- or red-cooked pears (omit cranberries from the latter) and applesauce with cranberries, fresh or preserved.

Translated by David Green.

Stewed liver

(Recipe #77, page 94)

The fresher calves’ liver is the better. It must be absolutely fresh when used, since after just one hot day it is unwholesome.

Wash the fresh liver, remove any membrane, and lard it: roll a large number of short strips of pork fat in a mixture of salt, pepper, and allspice, then make slits in the liver with a sharp knife and insert the lardons. Heat a generous amount of butter until it begins to brown and stew the liver in it, covered, for ¼ hour; then cover it halfway with boiling water, add half a plateful of minced onions, 2 bay leaves, and some more salt, allspice, and butter. Continue reading

Red cabbage

(Recipe #31, page 58)

Summer cabbage is much better than winter cabbage, which has a stronger flavor and needs to cook twice as long. To prepare the cabbage, cut the head in half, remove the coarse outer leaves and the toughest veins, and shave or slice into fine strips, as long as possible. Then boil enough water so that you don’t have to worry about scorching or having too much liquid. Continue reading