Looking for some inspiration in the kitchen? Look no further. Here are a few of my very favorite recipes from my childhood at Possenhofen.
BOILED HARE: De-fur and clean the hare, debone, truss, and place in a large pot, add a bit of lard, some garum, fowl stock, and a bouquet or two of leek, coriander, and dill.
While this cooks, put pepper, lovage, cumin, coriander seeds, devil’s dung, dried onions, mint, rue, and celery seeds in a mortar-and-pestle and grind, grind, grind.
Then, moisten with garum, add honey and cooking juices and work together with some well-boiled defrutum and vinegar. Boil sauce and thicken with flour.
Untruss the hare, cover with sauce, sprinkle with pepper and serve.
Preparation time: 6 hours (or more, if you have to kill the hare). Serves up to eight children and two adults.
HAGGIS: (note: make this only when the Scots or Brits come calling. This was a favorite with Queen Victoria–that’s why she grew so fat, I imagine.)
1 cleaned sheep or lamb’s paunch
2 lb dry oatmeal
1 lb Lamb’s liver, boiled and minced
1 lamb’s heart, boiled and minced
1 lamb’s lights (lungs) boiled and minced
1 large finely chopped onion
1/2 teaspoon each: cayenne pepper, ground allspice, salt and pepper
1 pint Stock
See that the paunch is well cleaned, then soak it in salt and water for about 2 hours, take out and let it dry. Put the oatmeal on a baking tray in a low oven and let it dry out and crisp up a little. Then cook the liver, heart (trimmed) and lights in salted water to cover and cook for about 1/2 hour. Strain, but reserve the stock, and chop the meats up finely, or mince. Mix all ingredients (except the paunch) together and season well. Then add the stock. Put into the cleaned paunch (fill to about half) and sew up loosely, but securely. Have ready a large pot of boiling water mixed with the rest of the liver stock, prick the haggis all oaver wirh a small knitting needle to prevent bursting, then cook in the water and stock, at a slow simmer uncovered, but keep up water level, for about 3 hours. Serves about 16.
BLACK PUDDING- the other white meat: No collection of favorites would be complete without sausage. Don’t you agree? This is a favorite breakfast treat in the Wittelsbach house–and, it’s reasonably quick to fix, if you have the blood on hand:
Take one quart of pig’s blood and mix with an equal amount of milk and half a pound of raw sheep fat (best if it came from near the organs).
Add a cup of cooked barley, a cup of rolled oats and some salt, pepper and mint.
Cook the mixture for five minutes, and then spoon it into waiting intestine. Put the sausage into a pot of water and simmer for ten minutes, and voila! Breakfast is served.