The art of German cooking and baking

forelegs, heart, liver, 1 lb. 4 pepper-corns of rabbit meat or lean pork 2 cloves Some vinegar 1 bay-leaf 1 small onion 2 pts. of water % lb. of bacon or butter 1 tbsp. of sugar 3 tbsps. of flour . % cup of red wine (or not) Preparation: The head, neck, breast, lungs, heart, liver and forelegs are cleaned well, cut in medium large pieces and left in vinegar for 1 day. After the rabbit has been fried, cut 1 lb. of pork into medium large pieces. Cut the bacon into small cubes and fry it, or if you use butter, heat this and fry the finely sliced onion and pork in it and the rabbit meat which has been soaked in vinegar. For the gravy, stir the flour into the drippings, stew a few minutes, then add water and all the spices and other ingredients. Then slowly cook the meat until tender in the gravy. When it is done, take the meat out and serve on a hot platter, strain the gravy and pour over the meat. Remarks: You may omit the rabbit meat and pork and — 125— use only the heart, lungs, liver, head, neck, breast and forelegs if these are sufficient. You may also stir a little vinegar into some rabbit blood and add to the gravy. The liver may be omitted and fried separately. No. 20— RABBIT LIVER. Quantity for 1 Person. 1 rabbit liver Some flour 1 pinch of salt and pepper 1 piece of butter for frying 1 well beaten egg 1 slice of lemon Preparation: The liver must be very fresh. As soon as the rabbit is shot, dress it, take the liver out and prepare it the same day. If you cannot do this the same day, it is better to leave the liver and prepare it with the rabbit. The fresh liver is washed, sliced, seasoned with salt and pepper, dipped into egg and flour, then fried quickly in some hot butter and served at once on a hot platter. Place a lemon slice on it. No. 21— RABBIT ROAST SALAD. Quantity for 6 Persons. % lb. of hare roast 1 tsp. of mustard 3 medium sized, boiled potatoes Salt 2 hard boiled yolks of eggs 1 pinch of pepper 2 raw yolks of eggs 1 tsp. of capers % pt. fine salad oil 1 tsp. of sugar "Wine vinegar according to taste % cupful of cream Preparation: The meat and potatoes are cut into small pieces. The 2 hard boiled yolks of eggs are mixed well and stirred with the 2 raw yolks, the oil dripped in, cream, vinegar and the other ingredients mixed in. Taste the gravy and stir lightly into it the meat and potatoes, then heap it in a glass dish, chop the 2 whites of eggs and strew over the salad. No. 22— RABBIT PIE. 2 young rabbits 2 eggs 1 piece of bacon for larding Salt % lb. chopped pork 1 pinch of pepper 1 % rolls 1 tbsp. of butter for the filling For Frying. % lb. of butter 1 bay-leaf 3 tbsps. of flour 6 pepper-corns 1 % qts. of water or bouillon 1 clove 1 small onion Lemon peel % bottle of white wine 1 small can of truffles, sliced — 126 — Preparation: Shoulders and legs are cut off and the rest of the meat removed from the bones and chopped very fine, also the pork. Mix this well with the soaked rolls, eggs, butter, salt and pepper. Line the bottom and sides of the dish with this mixture. The meat from the loins of the rabbits is cut into nice pieces, fried brown in l^ lb. of butter and put into the pie with the sliced truffles. Now prepare the gravy. Into the butter in which the pieces of meat have been fried, stir 3 tablespoonfuls of flour, brown and add 1% qts. of water or bouillon. Season it with all the spices, onion, salt, bay-leaf, pepper, clove, lemon juice, white wine and the truffle peelings and cook slowly for 1 hour. Strain the gravy and pour % of it into the pie, put on another layer of the filling, bake in medium hot oven for li^ hours or cover the dish well and set it in a steamer over a kettle of boiling water and boil iy2 hours. The remainder of the gravy should be served hot with the pie.