Page:Meier - The Art of German Cooking and Baking.djvu/133

 Preparation: The domestic rabbit is prepared like the rabbit under No. 14, but the legs, neck and breast are left on, because it is going to be stuffed. It is washed well inside and outside and salted. Heart, liver and kidneys are chopped fine and mixed well with the soaked rolls and the other ingredients. The rabbit is filled with this stuffing and sewed up, the back well larded and fried on all sides light brown in hot butter. Then it is roasted in the oven for 1½ hours, basting frequently with the cream and lemon juice. Remarks: The domestic rabbit may be made into ragout. See No. 5, Doe or Deer Ragout.

Remarks: The stuffing may be improved by adding champignons or truffles or ¼ lb. of chopped pork.

Lapins, the European hare, are prepared like rabbit. See No. 33 and No. 24.