Page:The Pilgrim Cookbook.djvu/21

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minutes begin to baste, repeating the basting every 10 minutes. Roast for ¾ of an hour and serve with gravy, garnishing with water cress and slices of lemon. — Mrs. R. Albrecht.

Roast Rabbit.

Skin, clean, and let rabbit lie in cold water for about 3 hours; then take out and dry. Put rabbit in baking pan, pour over it ¼ pound butter, which has been melted and browned, and roast in a real hot oven for 15 minutes. Then add 1 cup sour cream and roast for 20 minutes. Take out, thicken gravy and serve. — Mrs. A. Piepho.

Steamed Rabbit.

Brown 1 onion in butter, add the rabbit cut in pieces and cook till brown. Then add a few slices of bacon, salt and pepper, a little cayenne, parsley and celery seed. Thicken with flour and add 1 cup cream. Very good. — Mrs. H. G. Tischer.

Hasenpfeffer.

After cleaning and washing rabbits well, cut in pieces and cover with vinegar to which add 2 bay leaves, 12 whole cloves, allspice, 24 whole peppers. Let stand for 2 hours, then take out meat and dry, turn in flour and fry brown in ½ pound butter and bacon. Salt it, then put back into vinegar and simmer for 1½ hours, adding water occasionally as needed. Just before meat is done add about 6 ginger snaps; this flavors the gravy nicely. — Mrs. A. Streger.

Hasenpfeffer.

Skin the rabbit, then cut into small pieces and put into weak vinegar or buttermilk with whole onions, whole black pepper, bay leaves, cloves, allspice and sliced lemons. Let stand for 24 hours and then strain off. Place the rabbit in a pan with butter and chopped onions and roast it slowly in the oven. Before it is done add browned butter and flour. Bake until tender and season with the strained off vinegar. — Mrs. Chas. Hemler.