Hare Pepper.

A delicious mushroom dish for any occasion!

The head, neck, legs, liver, heart, breast and kidneys are washed clean, the eyes are cut out and the mouth is chopped off a little.

In the case of the liver, special attention must be paid to the proper removal of the small green gall bladder attached to it, otherwise the entire liver will be inedible. After cutting the meat into pieces, add bone broth and water, a little salt, 2 cloves, a medium onion, a few peppercorns, 2 bay leaves, a few mushrooms and cook it gently, but not too soft.

Later take out the meat, remove the bigger bones, boil the sauce for a while with a glass of red wine, or instead of it 2 spoons of wine vinegar and a little bit of finely weighed lemon peel, strain it through a hair sieve and fill it together with the meat into the glasses and sterilize for 50 minutes at 100 °C .

When using, make a creamy sauce from the clear soup by mixing about 2 tablespoons of flour in melted butter, add, toss the hare pepper in it and serve.

all : Home canning, from Mrs. Emilie Lösel,

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