Page:Meier - The Art of German Cooking and Baking.djvu/92

 and put it on a platter. For the gravy, brown ½ tabledpoonful of flour in the drippings, add the water, boil, and when done, strain and serve with the mock-rabbit; You may also add ¼ cup of cream and some lemon juice to the gravy.

Remarks: You may also put 2 to 3 peeled, hard boiled eggs into the loaf of meat, whole, before baking it. It is fine for slicing cold.


 * 1 hog's head with ears

Salt

6 whole peppers

7 qts. of water for cooking

1 carrot

2 small onions

⅛ of a celery root

½ pt. of wine vinegar

4 cloves

2 bay-leaves


 * 1 lb. chopped lean pork

1 lb. chopped lean veal

Salt, pepper

¼ lb. butter

3 eggs

Juice of ½ lemon

1 tsp. of grated onion

1 pinch of nutmeg

2 soaked rolls


 * 1 lb. boiled beef tongue

½ lb. of boiled veal

½ lb. cooked pork

⅛ lb. truffles, cut in small pieces

½ lb. bacon

1 white cloth to tie up

Preparation: The head is cleaned well and split open lengthwise without cutting the skin. The bones are all taken out and the inside of the head is salted and peppered. The bones are split and put over the fire with the 7 qts. of. water, the carrot, onion, celery, vinegar, cloves, and bay-leaf.

For the stuffing, mix well the chopped veal, salt, pepper, soaked rolls, ¼ lb. of butter, 3 eggs, grated onion, lemon juice, nutmeg and put the stuffing info the head, 1 inch thick, then make a layer of boiled tongue (½ inch slices), pork and veal. Then a thin layer of truffles. Repeat., this, putting in stuffing, sliced meat and truffles alternately until both sides of the head are filled, sew it up, lay a piece of pork skin before the throat opening and sew it on. Tie up the whole head in the white cloth or sew it into the cloth and cook it 4 hours in the same water in which you have boiled the bones. After it is done, leave it in the bouillon and cool it off; when it is nearly cold, place it on a board and weight it down. When it is cold, cut off the cloth and pick out all threads. Cut off a slice from the head so you can see the stuffing. Garnish by pinning a lemon slice into each eye with a toothpick, into the mouth place a bunch of parsley and around the head, green lettuce.