Page:Meier - The Art of German Cooking and Baking.djvu/129

 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 l¼ 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.


 * 1 rabbit

¼ lb. of butter

⅛ lb. of bacon

2 cloves

2 cups of rye bread crumbs

½ 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 ¼ 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 2½ 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.

The preparation is the same as given under No. 16 with the exception of taking ½ 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.


 * 1 rabbit

Salt

1 pinch of pepper

2 eggs

1 small piece of bacon

Grated wheat bread for breading

1 egg

Some melted butter