Black Hare – Or Little Hare.

A simple but delicious cake recipe:

The front part of a hare is cut into pieces and put together with the shoulder, a little salt, an onion cut into slices, vegetables, a little whole spice, 1 bay leaf spice into a bowl, in which 6 dkg of butter have been made hot beforehand and lightly browned in it, stirring frequently. Then pour in a little clear soup or boiling water and 1 cup of wine vinegar, add 1 piece of lemon peel and a little thyme and let it steam well with the lid closed. Then put out the meat, boil the sauce a little with a piece of soft honey cake, a little syrup or boiled down elder juice, add 1 tablespoon of clear sugar, thicken it with good butter, pass it through a sieve, taste it well and arrange it over the meat.

all : Home canning, from Mrs. Emilie Lösel,

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