European and American cuisine

Hasenpfeffer of Rabbits — Bemove the entire skin from 2 fine rabbits, draw, wash, and wipe them dry ; carefully remove the gall from the liver ; cut each rabbit into 8 pieces ; season them with 1 tablespoonful salt; place them in a covered dish, add 2 sliced onions, 6 cloves, 2 bay leaves, y^ tablespoonful whole peppers, and 10 whole allspice, cover with vinegar, and set it for 3 days in a cool place. Then place the rabbits with the vinegar, spice, and onions in a saucepan over the fire, add Yg pint of water, cook slowly until done ; then carefully remove the rabbit pieces, lay them on a warm dish. Melt 2 ounces butter in a saucepan, add 1 heaping tablespoonful flour, cook and stir 3 minutes ; strain the rabbit broth, add it to the butter and flour, cook 5 minutes, and pour it over the rabbits. At the same time peel and wash 1 quart small potatoes, place them in « saucepan, cover with 1 quart cold water, add 1 tablespoonful salt, boil until half done, then drain off all the water. Place a deep frying pan with 2 ounces of batter over the fire; when hot put in as many of the potatoes as will conveniently go into the pan without crowding ; fry to a fine golden color, remove to a hot dish, fry the remainder the same way. Serve them with the rabbits ; send some hot rolls or biscuits to table with them. Farina or potato balls may be served with it. SANDWICHES AND CANAPÉS Sandwiches* — Stir the yolks of 4 hard-boiled eggs fine, add by degrees 4 ounces of butter ; when this is well mixed add 1 raw yolk, then slowly 2 tablespoonfuls tarragon vinegar ; next 12 anchovies previously soaked in cold water, freed from skin and bones, and mashed fine ; also 1 or 2 teaspoonfuls English mustard, 1 teaspoonful salt, Vs teaspoonful pepper, 2 tablespoonfuls fine-chopped capers, 1 tablespoonful fine-chopped shallot, and the fine-chopped whites of the boiled eggs ; mix this with 2 pounds fine-chopped or ground boiled ham. Cut a long loaf of bread into thin slices, spread 1 tablespoonful of the preparation over a slice of bread, and cover with another slice ; then cut the sandwich even all around and halve it diagonally, or cut it diamond shape ; lay the sandwiches over one another, and prepare the remainder in the same way. This will make about 3 dozen sandwiches. Another way is to take half cooked chicken, veal, or turkey meat and half ham or tongue, and finish as above. Sance for Canapes. — Put the yolks of 3 hard-boiled eggs in a bowl, rub them fine, add 1½ ounce butter, stir until formed into a thick creamy substance ; then add 3 anchovies previously soaked in cold water, freed from skin and bones, and mashed fine ; next add 1 tablespoonful fine-chopped capers. Dip some fresh parsley into boiling water, instantly remove and chop it fine ; add ½ tablespoonful to the above preparation, also 1 tablespoonful English mixed mustard and 1 tablespoonful tarragon vinegar; mix well together and use as directed in following recipes : Canapes of Sardines. — Cut 12 slices ¼ inch in thickness from a long-shaped loaf of baker's bread, take off the rind, and shape the 4U SANDWICHES AND CANAPÉS 455