The art of German cooking and baking

Remarks: The bones are chopped up and broth cooked from them which is used for the gravy to make this rich and palatable. Remarks : This, pie may be served cold. No. 23— DOMESTIC RABBIT ROAST. Quantity for 4 Persons. 1 domestic rabbit Vz cup of sour or sweet cream % lb. of bacon 1^ tbsps. of flour % lb. of butter % cup of water Salt Preparation: The domestic rabbit is prepared and cooked the same as described under No. 15, Rabbit Roast. No. 24^STUFFED DOMESTIC RABBIT ROAST. Quantity for 4 — 6 Persons. 1 domestic rabbit % cup of sour or sweet cream % lb. of bacon 1 % tbsps. of flour % . lb. of butter % cup of water Salt For Stuffing. Heart, liver, kidneys of the 2 eggs rabbit 1 tbsp; of butter 2 soaked rolls 1 tbsp. of lemon juice Salt, pepper, nutmeg —127 — Preparation: The domestic rabbit is prepared like the rabbit under No. 14, but the legs, neck and breast are left on, because it is going to be stuffed. It is washed well inside and outside and salted. Heart, liver and kidneys are chopped fine and mixed well with the soaked rolls and the other ingredients. The rabbit is filled with this stuffing and sewed up, the back well larded and fried on all sides light brown in hot butter. Then it is roasted in the oven for 1% hours, basting frequently with the cream and lemon juice. Remarks : The domestic rabbit may be made into ragout. See No. 5, Doe or Deer Ragout. Remarks : The stuffing may be improved by adding champignons or truffles or % lb. of chopped pork. No. 25— LAPINS. Lapins, the European hare, are prepared like rabbit. See No. 33 and No. 24. -128- FISH. THE VARIOUS PREPARATIONS OF FISH AND THE UTILIZING OF REMNANTS. Every fislh has a season when it is most savory. During the breeding or spawning season, no fish is good. When you buy a dead fish, observe carefully the following: 1. The meat of the fish must be firm and must not show any form of decay, neither in smell nor taste. 2. The skin must be tight on the fish. 3. Both eyes must be clear, not milky or sunken. 4. The gills must be red and slimy. Fish frozen very hard are not especially good. The meat of middle sized fish is more savory than that of large ones. When you buy live fish, take the lively ones, not those that swim on their side or back. The bought fish are best killed in the market. The quickest way of killing a fish is to stun it with a blow on the head or neck, then cutting, its throat and its tail. You scale the fish by taking hold of its tail and with a sharp knife or fish scaler scraping off the scales from there towards the head. To retain the nourishing qualities of the fish, it is not soaked in water, only washed and boiled immediately. Whole fish are put on the fire with cold or hot water. Pieces of fish are put on with boiling water or prepared in hot butter or lard to retain the nutriment in the fish, since the hot water or fat contracts the cells at the cuts. The skin of a whole fish retains the nutriment, therefore it may be put on the fire in cold water. Fish must not be covered up while cooking or frying so that the temperature will not get too high. Frozen fish must be thawed completely before using; if this is not done, the inside of the fish is mostly rare when serving it. No dish will — 129 — be good when the fish or meat used is prepared in a frozen state. Fish are dressed by making a slight cut along the whole under side and taking out all intestines. The inner darker membrane must be entirely removed and the fish washed well. No. 1— TO BOIL. Whitefish, shellfish, pike, codfish, pickerel, bass, black bass, wihite bass, flounders, plaice or sole, carp, salmon, trout, brook trout, cabeljou, river trout. Quantity for 6 Persons. 3% — 4 lbs. of flsh 4 cloves 4 qts. of water 1 large onion Salt 2 bay-leaves 10 pepper-corns % lemon, sliced