An old Czech recipe from the times when it was cooked according to M. D. Rettigová. Thighs and back of rabbit first fried on bacon, covered with water and boiled with onion and spices until tender, after pulling out the cooked meat the sauce thickened with roux, softened with beaten egg yolk and seasoned with lemon juice, pepper and salt.

Ingredients:

1 piece of ready-to-cook rabbit

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1 pc egg yolk 2 pcs onions 1 tbsp chopped parsley

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mace lemon juice smooth flour bean leaf whole pepper/td> butter water salt

Procedure:

1. Cut the rabbit sides and brisket to use for the soup, for this recipe we will only need the thighs and back
2. Cut the bacon into larger pieces, heat and fry the rabbit portions on it
3. Pour in 5 dl of water, add chopped onion, chopped parsley, bok choy, whole peppercorns and mace, add salt and cook slowly, when the meat is soft, strain the broth, put the meat and bacon pieces aside, strain the onion through a sieve into the broth
4. Soften the sauce with the egg yolk (add a little sauce to the egg yolk and add the yolk and sauce to the remaining sauce), season with lemon juice, salt and pepper if necessary
6. Pour the sauce over the rabbit portions and serve with potato dumplings and cabbage.

Note:

Podpoustka is an old Czech term for a sauce that is supposed to have a slightly sour taste. It was served with poultry, rabbit or even beef.