Recipe - Hasenpfeffer - Berks County - Pennsylvania Dutch

2 Rabbits
2 Onions
3 cup Vinegar
1 teaspoon Salt
One half teaspoon Pepper
Cloves
Bay leaves

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 MCRecipe Digest V1 #851 by Bill Webster thelma@pipeline.com on
Oct 18, 1997