Name: Hasenpfeffer, Berks
Ingredients: 2 Rabbits; 2 Onions; 3 c Vinegar; 1 ts Salt; 1/2 ts Pepper; Cloves; Bay leaves

CATEGORY	CUISINE	TAG	YIELD
	Dutch		1	Servings

INGREDIENTS

2		Rabbits
2		Onions
3	c	Vinegar
1	ts	Salt
1/2	ts	Pepper
		Cloves
		Bay leaves

INSTRUCTIONS

German/Pennsylvania Dutch/Historic
http://www.foodtv.com/midatl/reclist.htm
Personal comment: I grew up not far away from the Pennsylvania Dutch and
just down the road a piece from Valley Forge Park and so I was thrilled
when I found these recipes. I hope someone else out there will also be
interested...
Disjoint and trim the rabbit, bone the meat and place in a Mason jar, and
cover with the vinegar and an equal amout of water. Put the onion and the
other ingredients in the jar and let stand for 2 days. Then brown the
rabbit meat in a frying pan in butter, turning frequently. Add gradually
some of the liquid from the jar. Let simmer for 30 minutes. Serve with a
sour cream sauce.
Yield: 4 servings
Posted to recipelu-digest by LSHW <[email protected]> on Feb 19, 1998

A Message from our Provider:

“Your pain touches God’s heart”

In America, we have a long history of valuing the concept of the separation of church and state. This idea historically referred to a division of labors between the church and the civil magistrate. However, initially both the church and the state were seen as entities ordained by God and subject to His governance. In that sense, the state was considered to be an entity that was “under God.” What has happened in the past few decades is the obfuscation of this original distinction between church and state, so that today the language we hear of separation of church and state, when carefully exegeted, communicates the idea of the separation of the state from God. In this sense, it’s not merely that the state declares independence from the church, it also declares independence from God and presumes itself to rule with autonomy.

R.C. Sproul