Willkommen
Sie befinden sich auf der Plattform zur historischen Rezeptforschung der Gastrosophie des Fachbereichs Geschichte an der Universität Salzburg. Die Datenbank dient als Sammlung historischer Kochbücher und Kochbuchhandschriften (vornehmlich aus der Barockzeit) und soll vor allem bei der quellenübergreifenden Auswertung sowie Analyse dieser unterstützen.
13918
Rezepte in der Datenbank
20
Kochbuchquellen
Rezeptinspiration des Augenblicks:
To Jug a Hare
Cut a Hare in Pieces without washing it; season it with half an Onion cut very fine, a Sprig of Thyme, and a little Parsley, Pepper and Salt, half a Nutmeg, and a little Lemon Peel; strew all these over your Hare, and slice half a Pound of fat Bacon into thin Slices; then put your hare into a Jug, a Layer of Hare, and the Slices of fat Bacon upon it; do thus till all is in the Jug; stop the Jug very close that no Steam may get out; then put it in a Pot of cold Water, lay a Tile on the Top, and let it boil three Hours; then take the Jug out of the Kettle, put half a Pound of Butter in it, and shake it about till the Butter is melted, and put it into your Dish.
Cut a Hare in Pieces without washing it; season it with half an Onion cut very fine, a Sprig of Thyme, and a little Parsley, Pepper and Salt, half a Nutmeg, and a little Lemon Peel; strew all these over your Hare, and slice half a Pound of fat Bacon into thin Slices; then put your hare into a Jug, a Layer of Hare, and the Slices of fat Bacon upon it; do thus till all is in the Jug; stop the Jug very close that no Steam may get out; then put it in a Pot of cold Water, lay a Tile on the Top, and let it boil three Hours; then take the Jug out of the Kettle, put half a Pound of Butter in it, and shake it about till the Butter is melted, and put it into your Dish.