Update date: 10 October 2013

Rabbit á la hare



  • A young rabbit
  • 5 dkg of fresh pork fat
  • 5 dkg of smoked pork fat
  • A big onion
  • 2 spoons of flour
  • 25 ml of cream
  • 15 dkg of lard
  • 10 dkg of butter
  • 0,5 a glass of vinegar
  • Pepper
  • Allspice
  • Bay leaf
  • Juniper
  • Salt

Semolina scroll:

  • 20 dkg of semolina
  • 12 dkg of butter
  • 8 stale rolls
  • 4 eggs
  • 20 dkg of breadcrumbs
  • 1 l of water
  • salt

 Fried beets:

  • 75 dkg of beets
  • 4 dkg of fat
  • 2 dkg of onion
  • 3 dkg of flour
  • 25 dkg of sour apples (or cucumbers, rhubarb)
  • salt
  • sugar

Cucumber salad with cream:

  • 50 dkg of cucumbers
  • vinegar
  • 15 dkg of cream
  • salt
  • sugar
  • pepper
  • fennel



Rabbit á la hare:

Prepare the pickle of: vinegar, a glass of water, onion, bay leaf, 2-4 grains of each spice. Boil it and cool it. Put the rabbit meat into the stone pot, after having it washed and divided, then pour the water in. Cover the pot and keep it in cool and dark place for two days. Bone the meat from time to time in order to get the pickle absorbed into the meat well. After two days take the meat out, wash it and lard it with pork fat sticks: fresh and smoked, by turns. Heat the juniper in a saucepan or baking pan and fry the pieces of meat from all sides. Add onion, taken out of pickle, pour some (not much) water or vegetable stock and stew in oven till all’s soft. Keep adding water during all the stewing process. Take the soft meat out and put in the warm place. Thicken the sauce with flour and water. Take it off the fire, add cream and butter, season all with salt and pepper.

Semolina scroll:

Boil the water with salt and butter. Keep mixing, adding semolina during the boiling process. Heat all up till semolina unglues. Then take it off the fire, put to a bowl, cool and mix in the same time. Dice the rolls, add them to semolina and eggs. Knead the thick dough. Wet the napkin with water. Grease half of napkin with fat, sprinkle with flour and breadcrumbs, then put a rolling pin on that part and bind it with thread. Sew the napkin’s edge. Boil in the long pot in salted water under cover for about 30 minutes. Slice the boiled, hot scroll with sharp, narrow knife or with a thread. Serve hot with meat and sauce.

Fried beets:

Peel and crumble boiled or baked unpeeled beets. Add the fat roux with onion and flour, season with salt and sugar, add the apples grated thickly. There can be sour cucumbers or young rhubarb added instead of apples. You can sour the beets with beet sour, sour cucumbers juice, lemon juice, citric acid or wine vinegar.

„Mizeria” - cucumber salad with cream:

Peel the young, fresh cucumbers, wash them , slice finely and sprinkle with vinegar. Season with salt and mix with cream seasoned with salt, sugar and pepper, on a moment before serving. Put to the salad bowl and sprinkle with sliced fennel. You can also prepare mizeria without cream, seasoning it with vinegar and spices.



This meal was prepared by the Country Homemakers’ Association from Udórz during 5th “Silesian Tastes Festival 2010” in Złoty Potok.