No. 17—ANOTHER FORM OF STEWED RABBIT.
Quantity for 4 Persons.
The preparation is the same as given under [No. 16] with the exception of taking ½ pt. of sour cream instead of wine and 2 tablespoonfuls of flour instead of rye bread crumbs.
The hare is prepared and cooked the same as given under No. 16. If the gravy is too thick, add more water.
No. 18—RABBIT CUTLETS.
Quantity for 4 Persons.
- 1 rabbit
- Salt
- 1 pinch of pepper
- 2 eggs
- 1 small piece of bacon
- Grated wheat bread for breading
- 1 egg
- Some melted butter
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.