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. Hang the animal up by its hind legs on two nails, rip the rabbit from tail to throat, lengthwise. Take out the insides, cut the bile carefully from the liver, retain the latter and the heart and lungs, and throw away the rest of the intestines. Now separate the fur skin from the inner skin, make a cut through the fur around each ankle, pull the legs through, cut off the ears and pull the whole fur skin down from the hind legs over the head. No. 15—RABBIT ROAST. Quantity for 4 Persons. 1 rabbit ⅛ lb. bacon for larding Salt 1 pinch of pepper ½ pt. sour or sweet cream 1 tsp. of lemon juice 1½ tbsps. of flour 1 cup of water Scant ½ lb. of butter Preparation: The dressed rabbit is washed and dried, head, throat and the skin from the belly and its fore paws are cut off and the joints of its hind paws are chopped. The back and legs are larded with thin slices of bacon. The butter is heated and the larded hare is placed into it to roast for 45 minutes. Season with salt and pepper and baste frequently with cream. If it is an old hare, it will require 1¼ hours for roasting. Ten minutes before the hare is done, add the lemon juice and the flour and stew 5 minutes, then pour in the water, leave the hare in this gravy 5 minutes longer, then serve it with the strained gravy. No. 16—STEWED RABBIT. Quantity for 4 Persons. 1 rabbit ¼ lb. of butter ⅛ lb. of bacon 2 cloves 2 cups of rye bread crumbs ½ bottle of red wine Salt, pepper