European and American cuisine

Falscher Hase, or Mock Hare.— Half a pound fine-chopped veal, ⅛ pound fine chopped beef, ¼ pound lean fresh pork, 2 ounces larding pork, all chopped fine; 4 ounces stale bread without the rind, 2 yolks and 1 whole egg, 2 tablespoonfuls fine chopped onions, 1⅛ even teaspoonful salt, 1 teaspoonful pepper, 1 teaspoonful nutmeg (if handy, a little fine-chopped green thyme or marjoram). Soak the bread in cold water 10 minutes, inclose in a towel, press out all the water ; melt 1½ ounces butter in a saucepan, add the fine-chopped onion, cook 6 minutes without browning ; then add the bread, stir and cook 5 minutes ; remove, and when cold mix it with the meats, the seasoning, and well-beaten eggs ; work this well together ; then lay on a board, form into a long loaf, wet the hands and make it smooth all over, brush it over with beaten egg, cover with fine bread crumbs, then lard the top with fine strips of larding pork. Place 3 slices of larding pork with the roll on top in a baking pan ; pour 1 ounce melted butter over the roll and 2 tablespoonfuls water in the bottom of pan, set in the oven and bake 1 hour (if it should get too brown, cover with buttered paper) ; when done, transfer the mock hare to a warm dish ; add to the gravy in pan after removing the pork ⅜ tablespoonful flour ; stir for a few minutes on top the stove, add ½ pint of stock or boiling water, with ½ teaspoonful beef extract, cook 3 minutes, then strain. Season with salt, pepper, and the juice of ¼ lemon ; add ⅜ ounce butter and 1 tablespoonful fine-chopped parsley, pour a few spoonfuls gravy over the mock hare, and serve the remainder in a sauce bowl. Garnish the mock hare with fried tomatoes and patricia potatoes. Note : The meat must be ground or chopped exceedingly fine and all stringy parts rejected ; also the onions should be chopped very fine. Meat Pudding. — One pound fine-chopped lean beef, 1 pound fine-chopped veal, ¼ pound fine-minced larding pork, 1 tablespoonful salt, 1 teaspoonful pepper, ⅛ teaspoonful nutmeg, 3 well-beaten eggs, 4 ounces stale bread, 1 grated onion; soak the bread in cold water 10 minutes, inclose it in a towel and press out all the water. Melt 1 tablespoonful butter in a saucepan, add the bread, stir and cook 5 minutes, then remove. When cold mix it with the above-named ingredients, butter a pudding form, sprinkle it with bread crumbs, put in the preparation, pack it down firmly ; close the form tightly, set it in a vessel with boiling water to reach one third up the form, cover and boil 2 hours. When ready to serve turn the pudding on to a dish, and serve with either mushroom, anchovy, tomato, caper, Hollandaise, or horseradish sauce. Serve mashed potatoes and any kind of vegetables in season with it Smoked Beef Tongue^ Boiled. — If the tongue is very dry soak it over night in cold water ; in the morning place over the fire with cold water, and boil slowly till done ; leave it in the liquor till cold. Take it out, remove the thick skin, cut the tongue in thin slices, arrange neatly on a dish, and garnish with parsley or scoped horseradish, and serve for tea or lunch.