Home · Recipes · Historical Cookbook · Meat Dishes of All Kinds

Hare with Sauerkraut

4 servings

Ingredients

• Roasted hare (leftovers) (a little)
• 1 soup plate Sauerkraut
• Lard (a little)
• White wine (a little)
• 1 upper cup Sour cream
• Grated breadcrumbs (a little)
• Butter (a little)

Instructions

1. Divide the leftover roasted hare into serving pieces.
2. Mix a generous soup plate full of sauerkraut, which has been cooked until tender with lard and a little white wine, with 1 upper cup of sour cream (alternatively, 1 upper cup of milk, 1 heaped tablespoon of flour, and 2 tablespoons of vinegar).
3. Place half of the cabbage on an oven-safe, round, shallow dish, arrange the meat pieces on top, drizzle with a little roasting sauce, layer the remaining sauerkraut over it, sprinkle with grated breadcrumbs, top with small pieces of butter, and bake for ½ hour in the oven.

Modernized from a treasured 19th-century German cookbook.