- 5 qts. of vinegar
- 10 pepper-corns
- 1 doz. juniper berries
- 1 large onion, sliced
- 3 cloves
For Frying.
- 1 bottle of red wine
- Salt
- 1 qt. of bouillon
To Cover the Roast.
- 1 lb. grated rye bread
- ½ lb. of butter
- 3 tbsps. of sugar
- 4 pulverized cloves
For the Gravy.
- 3 tbsps. of flour mixed with some water
- 1 tsp. of meat extract
Preparation: The roast is pounded, the surface scored or cut in squares and the meat placed into a deep pot or jar. Vinegar, pepper, juniper berries, cloves and onion slices are put in and left with the meat for 3 days. After this time take the roast out and roast it in a deep roaster with all that was on it in the jar, except the vinegar. Instead of that, pour on the red wine and bouillon, season with salt and roast in the oven for 3½ hours. Then strew the roast with rye bread crumbs which have been mixed with ½ lb. of butter, pulverized cloves and 3 tablespoonfuls of sugar. Roast it 30 minutes longer so the crust will get hard and brown. In the meantime add the flour mixed with water to the gravy and cook it a while, then strain, add the meat extract, cook again, taste for salt and spices and skim off the fat.
Remarks: The remnants of roast are utilized in the same way as those of pork roast.
No. 14—HOW TO SKIN A RABBIT.