Lina Wachtelborn Meier

“ 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 11⁄2 tablespoonfuls of flour, then adding 1 pt. ”

“ The rabbit is prepared as described in No. 15, well larded, cut into pieces large enough for each person. The forelegs may be larded too. These pieces are fried in 1⁄4 lb. of butter until they are light brown. Now pour the drippings into a deep roasting pot, add the bacon slices and make a layer of hare meat, season with salt, pepper, cloves and put on 1 cup of rye bread crumbs. Over this pour the red wine. After making another layer of meat and bread crumbs, cover the pot well and stew slowly 2 to 21⁄2 hours. Serve the meat on a hot platter, strain the gravy, flavor and pour it over the meat. ”

“ Game must not be soaked in water and it should be washed only when necessary and then quickly dried. The flavor of game depends greatly on its preparation, the latter makes it one of the finest dishes. ”