No. 22—MOCK RABBIT.
Quantity for 6 Persons.
- 1 lb. chopped pork
- 1 lb. chopped veal
- 1 lb. chopped beef
- 2 tbsps. of butter
- 3 eggs
- 2 soaked rolls
- Juice of ½ lemon
- 1 tbsp. of capers
- Salt
- 1 pinch of pepper
- ⅛ lb. of butter or lard for frying
- ½ tbsp. of flour
- 1 cup of water
- 1 cup of roll crumbs
Preparation: All the meat must be chopped very fine and mixed well with the roll from which the water has been well drained, eggs, 2 tablespoonfuls of butter, lemon juice, capers, salt, pepper, and 1 teaspoonful of grated onion. It is shaped into an oblong loaf and strewn with roll crumbs. The butter or lard is heated, the loaf of meat put in and baked in the oven one hour, basting frequently. Take out the mock rabbit carefully and put it on a platter. For the gravy, brown ½ tablespoonful 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.
No. 23—STUFFED HOG’S HEAD.
Quantity for 10 Persons.
- 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
The Stuffing.
- 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