No. 19—HASENPFEFFER (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 use only the heart, lungs, liver, head, neck, breast and forelegs 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