The art of German cooking and baking

Hang the animal up by its hind legs on two nails, rip the rabbit from tail to throat, lengthwise. Take out the insides, cut the bile carefully from the liver, retain the latter and the heart and lungs, and throw away the rest of the intestines. Now separate the fur skin from the inner skin, make a cut through the fur around each ankle, pull the legs through, cut off the ears and pull the whole fur skin down from the hind legs over the head. No. 15— RABBIT ROAST. Quantity for 4 Persons. 1 rabbit % pt. sour or sweet cream % lb. bacon for larding 1 tsp. of lemon juice Salt 1% tbsps. of flour 1 pinch of pepper 1 cup of water Scant l^ lb. of butter Preparation: The dressed rabbit is washed and dried, head, throat and the skin from the belly and its fore paws are cut off and the joints of its hind paws are chopped. The back and legs are larded with thin slices of bacon. The butter is — 123 — heated and the larded hare is placed into it to roast for 45 minutes. Season with salt and pepper and baste frequently with cream. If it is an old hare, it will require li/4 hours for roasting. Ten minutes before the hare is done, add the lemon juice and the flour and stew 5 minutes, then pour in the water, leave the hare in this gravy 5 minutes longer, then serve it with the strained gravy. No. 16— STEWED RABBIT. Quantity for 4 Persons. 1 rabbit 2 cloves % lb. ol butter 2 cups of rye bread crumbs % lb. of bacon % bottle of red wine Salt, pepper Preparation: The rabbit is prepared as described in No. 15, well larded, cut into pieces large enough for each person. The forelegs may be larded too. These pieces are fried in 14 lb. of butter until they are light brown. Now pour the drippings into a deep roasting pot, add the bacon slices and make a layer of hare meat, season with salt, pepper, cloves and put on 1 cup of rye bread crumbs. Over this pour the red wine. After making another layer of meat and bread crumbs, cover the pot well and stew slowly 2 to 2J4 hours. Serve the meat on a hot platter, strain the gravy, flavor and pour it over the meat. If the pot cannot be closed tightly, paste a strip of paper or cloth around the rim and cover. Remarks: Potato dumplings are good with this meat. No. 17— ANOTHER FORM OF STEWED RABBIT. Quantity for 4 Persons. The preparation is the same as given under No. 16 with the exception of taking ]^ pt. of sour cream instead of wine and 2 tablespoonfuls of flour instead of rye bread crumbs. The hare is prepared and cooked the same as given under No. 16. If the gravy is too thick, add more water. No. 18— RABBIT CUTLETS. Quantity for 4 Persons. 1 rabbit 1 small piece of bacon Salt Grated wheat bread for breading 1 pinch of pepper 1 egg 2 eggs Some melted butter — 124— For the Gravy. % pt. broth Juice of one lemon 1 % tbsps. of flour Ms tsp. of sugar Vs lb. of butter Salt 1 -wineglassful of red wine Preparation: All meat is cut from a well dressed rabbit, skin and membrane removed ; the bacon and meat are chopped or ground fine, seasoned with salt and pepper and mixed well with 2, eggs and small cutlets formed. The butter is heated, the cutlets brushed with it, then dipped into the bread crumbs and finally into the beaten egg. Some ribs are cut off the skeleton and stuck into eaclh cutlet. The butter for frying is put into a pan, heated and the cutlets fried to a nice brown color. The gravy has been prepared by browning the heart, liver and lungs in 11/^ tablespoonfuls of flour, then adding 1 pt. of broth or water, putting into this all the bones and seasoning with salt, cloves, and 4 pepper-corns. Cook the gravy for % hour and add the red wine or port wine, lemon juice and sugar. Strain and serve with the cutlets. Garnish the platter with currant jelly. No. 19— HASBNPFEFFER (RABBIT PEPPER). Quantity for 2 — 4 Persons. The head, neck, breast, lungs. Salt