—125—
use only the heart, lungs, liver, head, neck, breast and foreleg's if these are sufficient. You may also stir a little vinegar into some rabbit blood and add to the gravy. The liver may be omitted and fried separately.
No. 20—RABBIT LIVER.
Quantity for 1 Person.
- 1 rabbit liver
- 1 pinch of salt and pepper
- 1 well beaten egg
- Some flour
- 1 piece of butter for frying
- 1 slice of lemon
Preparation: The liver must be very fresh. As soon as the rabbit is shot, dress it, take the liver out and prepare it the same day. If you cannot do this the same day, it is better to leave the liver and prepare it with the rabbit.
The fresh liver is washed, sliced, seasoned with salt and pepper, dipped into egg and flour, then fried quickly in some hot butter and served at once on a hot platter. Place a lemon slice on it.
No. 21—RABBIT ROAST SALAD.
Quantity for 6 Persons.
- ¾ lb. of hare roast
- 3 medium sized, boiled potatoes
- 2 hard boiled yolks of eggs
- 2 raw yolks of eggs
- ¼ pt. fine salad oil
- Wine vinegar according to taste
- 1 tsp. of mustard
- Salt
- 1 pinch of pepper
- 1 tsp. of capers
- 1 tsp. of sugar
- ¼ cupful of cream
Preparation: The meat and potatoes are cut into small pieces. The 2 hard boiled yolks of eggs are mixed well and stirred with the 2 raw yolks, the oil dripped in, cream, vinegar and the other ingredients mixed in. Taste the gravy and stir lightly into it the meat and potatoes, then heap it in a glass dish, chop the 2 whites of eggs and strew over the salad.
No. 22—RABBIT PIE.
- 2 young rabbits
- 1 piece of bacon for larding
- ½ lb. chopped pork
- 1½ rolls
- 2 eggs
- Salt
- 1 pinch of pepper
- 1 tbsp. of butter for the filling
For Frying.
- ¼ lb. of butter
- 3 tbsps. of flour
- 1½ qts. of water or bouillon
- 1 small onion
- ¼ bottle of white wine
- 1 bay-leaf
- 6 pepper-corns
- 1 clove
- Lemon peel
- 1 small can of truffles, sliced
