—124—
For the Gravy.
- ½ pt. broth
- 1½ tbsps. of flour
- ⅛ lb. of butter
- Juice of one lemon
- ½ tsp. of sugar
- Salt
- 1 wineglassful of red wine
Preparation: All meat is cut from a well dressed rabbit, skin and membrane removed ; the bacon and meat are chopped or ground fine, seasoned with salt and pepper and mixed well with 2, eggs and small cutlets formed. The butter is heated, the cutlets brushed with it, then dipped into the bread crumbs and finally into the beaten egg. Some ribs are cut off the skeleton and stuck into each cutlet. The butter for frying is put into a pan, heated and the cutlets fried to a nice brown color. The gravy has been prepared by browning the heart, liver and lungs in 1½ tablespoonfuls of flour, then adding 1 pt. of broth or water, putting into this all the bones and seasoning with salt, cloves, and 4 pepper-corns. Cook the gravy for ½ hour and add the red wine or port wine, lemon juice and sugar. Strain and serve with the cutlets. Garnish the platter with currant jelly.
No. 19—HASBNPFEFFER (RABBIT PEPPER).
Quantity for 2–4 Persons.
- The head, neck, breast, lungs, forelegs, heart, liver, 1 lb. of rabbit meat or lean pork
- Some vinegar
- 1 small onion
- ⅛ lb. of bacon or butter
- 3 tbsps. of flour
- Salt
- 4 pepper-corns
- 2 cloves
- 1 bay-leaf
- 2 pts. of water
- 1 tbsp. of sugar
- ½ cup of red wine (or not)
Preparation: The head, neck, breast, lungs, heart, liver and forelegs are cleaned well, cut in medium large pieces and left in vinegar for 1 day.
After the rabbit has been fried, cut 1 lb. of pork into medium large pieces. Cut the bacon into small cubes and fry it, or if you use butter, heat this and fry the finely sliced onion and pork in it and the rabbit meat which has been soaked in vinegar.
For the gravy, stir the flour into the drippings, stew a few minutes, then add water and all the spices and other ingredients. Then slowly cook the meat until tender in the gravy. When it is done, take the meat out and serve on a hot platter, strain the gravy and pour over the meat.
Remarks: You may omit the rabbit meat and pork and
