A delicious strawberry recipe!
The back and hind legs of a hare are skinned and put in 1 l of water and 1/2 l of vinegar, which should be boiling hot. Add 6 juniper berries, a little bit of whole spice, 1 bay leaf spice, 1 small onion, a little bit of celery, parsley and beetroot and let it simmer. When the hare is almost soft, take it out, separate the meat from the bones and put it in the lintel jars. The bones are crushed and returned to the clear soup, which is briefly boiled down. Strain the clear soup and let it cool down. Then it is degreased, clarified with 1 egg white, mixed with a quarter liter of dissolved clear brawn (see brawn and jelly), colored with a little bit of meat extract, seasoned, poured over the hare meat and sterilized for 50 minutes at 100 degrees.
all : Home canning, from Mrs. Emilie Lösel,
Related Recipes:
Wild Duck Breast in Savoy Cabbage Coat on Juniper Herb and Semi LiquidThe blue-black globules that are the subject of today’s “Food and Drink Service” are called...
Cooked Shoulder Shank1. make bones and meat in 3 l boiling hot water 1-2 min. Remove and rinse well. Clean, peel and coarsely chop...
Rabbit in Cherry Beer*: Instead of the cherry beer, an unsweetened sour cherry cider from the health food store could be used. 1...
Fine Lace Strawberry TartFor the Feinspitz strawberry tart, first prepare the sponge. Separate the eggs and beat the yolks with 40 g...
Kod-Og Melbolle Soup – Dumpling Soup – DiabetesSoup: put the washed bones with 1 liter of cooled water and let it boil. Remove the bones from the clear soup...
Veal Broth / Veal StockThe recipe gives about 3 l of clear soup The bones as well as the meat in a heavy soup pot form. Add enough...
Hare Pepper in Bock Beer SauceClean the hare meat, season with salt, pepper and clove powder and divide into bite-sized pieces. Cut smoked...
Stuffed Quails with ChestnutsFor the stuffed quails with chestnuts, wash the quails and pat dry. Cut off the wing tips. Hollow out each...
Goose Legs in Orange Sauce with Potato Dumplings1. the day before, soften the potatoes in their skins, drain and steam. Preheat the stove to 160 degrees. Peel...
Saffron Couscous with Chicken and Lemon SauceClean the leek, cut the white and light green into 5 cm long pieces. Clean the rest of the vegetables and cut...