*  Exported from  MasterCook  *
 
                               HASEN PFEFFER
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Meats
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Rabbit, deboned
    1       x            Vinegar
    1       x            Water
    1       ea           Onion, large, sliced
    1       x            Salt & pepper
    1       ea           Cloves, whole
    1       ea           Bay leaf
    1       x            Butter
    1       c            Sour cream
 
   The rabbit meat should be placed in a jar and covered with equal parts
   of vinegar and water. Add one large sliced onion, salt and pepper to
   taste, clove and bay leaf. Let the meat soak in this solution for 2
   days, then remove the meat and brown in hot butter, turning it often.
   Gradually add some of the sauce in which the meat was pickled. Let
   simmer until meat is tender (about 30 minutes). Just before serving,
   stir 1 cup of thick sour cream into the sauce.
   Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
   Arts Press, 1936.
  
 
 
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