Page:Meier - The Art of German Cooking and Baking.djvu/132

 Preparation: Shoulders and legs are cut off and the rest of the meat removed from the bones and chopped very fine, also the pork. Mix this well with the soaked rolls, eggs, butter, salt and pepper.

Line the bottom and sides of the dish with this mixture. The meat from the loins of the rabbits is cut into nice pieces, fried brown in ¼ lb. of butter and put into the pie with the sliced truffles.

Now prepare the gravy. Into the butter in which the pieces of meat have been fried, stir 3 tablespoonfuls of flour, brown and add 1½ qts. of water or bouillon. Season it with all the spices, onion, salt, bay-leaf, pepper, clove, lemon juice, white wine and the truffle peelings and cook slowly for 1 hour. Strain the gravy and pour ¾ of it into the pie, put on another layer of the filling, bake in medium hot oven for 1½ hours or cover the dish well and set it in a steamer over a kettle of boiling water and boil 1½ hours. The remainder of the gravy should be served hot with the pie.

Remarks: The bones are chopped up and broth cooked from them which is used for the gravy to make this rich and palatable.

Remarks: This pie may be served cold.


 * 1 domestic rabbit

⅛ lb. of bacon

⅛ lb. of butter

½ cup of sour or sweet cream

1½ tbsps. of flour

½ cup of water

Salt

Preparation: The domestic rabbit is prepared and cooked the same as described under No. 15, Rabbit Roast.


 * 1 domestic rabbit

⅛ lb. of bacon

⅛ lb. of butter

½ cup of sour or sweet cream

1½ tbsps. of flour

½ cup of water

Salt


 * Heart, liver, kidneys of the rabbit

2 soaked rolls

2 eggs

1 tbsp. of butter

1 tbsp. of lemon juice

Salt, pepper, nutmeg