Page:Meier - The Art of German Cooking and Baking.djvu/128




 * 1 lb. grated rye bread

½ lb. of butter

3 tbsps. of sugar

4 pulverized cloves


 * 3 tbsps. of flour mixed with some water

1 tsp. of meat extract

Preparation: The roast is pounded, the surface scored or cut in squares and the meat placed into a deep pot or jar. Vinegar, pepper, juniper berries, cloves and onion slices are put in and left with the meat for 3 days. After this time take the roast out and roast it in a deep roaster with all that was on it in the jar, except the vinegar. Instead of that, pour on the red wine and bouillon, season with salt and roast in the oven for 3½ hours. Then strew the roast with rye bread crumbs which have been mixed with ½ lb. of butter, pulverized cloves and 3 tablespoonfuls of sugar. Roast it 30 minutes longer so the crust will get hard and brown. In the meantime add the flour mixed with water to the gravy and cook it a while, then strain, add the meat extract, cook again, taste for salt and spices and skim off the fat.

Remarks: The remnants of roast are utilized in the same way as those of pork roast.

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.


 * 1 rabbit

⅛ lb. bacon for larding

Salt

1 pinch of pepper

½ Pt. sour or sweet cream

1 tsp. of lemon juice

1½ tbsps. of flour

1 cup of water

Scant ½ 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