I'm working late on my class for next week and reading through the recipe for rabbit pie.  She has earlier given a pastry crust recipe of flour, lard (schmaltz) water and salt in an earlier recipe.  Usually if a dark flour is desired, she so specifies.  In Rontzier's contemporary cookbook, he gives a rye crust recipe ( Read more... )

Since someone asked a fig related question today, this if from Anna Wecker. It is a fried batter dipped skewer of dried apples and figs ( Read more... )

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