Preparation: 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 ¼ 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 2½ hours. Serve the meat on a hot platter, strain the gravy, flavor and pour it over the meat. If the pot cannot be closed tightly, paste a strip of paper or cloth around the rim and cover. Remarks: Potato dumplings are good with this meat. 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. 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.