Home · Recipes · Historical Cookbook · Soups

Rabbit Soup

6 servings

Ingredients

• 1 piece Rabbit
• Butter (a little)
• 3 piece Onions
• 1 piece Clove
• 1 tbsp Flour
• 2.5 l Water
• 1 piece Bay leaf
• Peppercorns (several)
• Parsley roots (a little)
• 7 tbsp Sago
• White bread, soaked (a little)
• 2 piece Eggs
• Mace (a little)
• Grated breadcrumbs (as needed)

Instructions

1. One rabbit serves 6 to 8 people.
2. Chop the meat with the bones into small pieces, reserving a few good back pieces.
3. Lightly brown the remaining meat with onions studded with a clove in butter, add flour and sauté, then pour in 2½ liters of water, add bay leaf, peppercorns, and parsley roots, and cook until the meat is tender.
4. Strain the broth through a sieve, return to the heat, and cook 6-8 tablespoons of sago until soft in it.
5. Finely chop the reserved raw back pieces and liver, briefly boiled in the broth, and form into small dumplings with soaked white bread, eggs, butter, mace, and grated breadcrumbs, then cook until tender in the soup.

Modernized from a treasured 19th-century German cookbook.