| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Dutch |
Main dish, Rabbit, Penn dutch |
4 |
Servings |
INGREDIENTS
| 2 |
|
Rabbits |
| 2 |
|
Onions |
| 3 |
c |
Vinegar |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
|
|
Cloves |
|
|
Bay leaves |
INSTRUCTIONS
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
Taken from "Pennsylvania Dutch Cook Book" by J. George Frederick, published
by Dover Publications, Inc., New York, NY, c. 1971.
Posted to MC-Recipe Digest V1 #851 by Bill Webster <thelma@pipeline.com> on
Oct 18, 1997
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