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Classic
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page 135
Nos. 100, 103, and 109, without the capers, are also suitable dishes for
invalids.
IV. TAME HARES OR RABBITS.
118. NOTE.--Although the value of tame hares or rabbits as articles of food has
long been recognized, it is only of late years that particular attention has
been paid to raising them. They are now so frequently to be found in most
kitchens, however, that a separate chapter of this book may be profitably
devoted to a description of the various modes of preparing them for the table.
Killing the hare is accomplished in the easiest manner as follows: Insert a
sharp knife into the neck, between the forelegs, this will pierce the heart and
kill the animal without any struggle. In order to have the flesh retain a light
color, which is desirable in the preparation of so-called white dishes, and also
in order that it may keep longer, let all blood drip away. Catch the blood in a
dish containing a little vinegar and set it aside in a cool place; it is used
for brown hare ragout ("Kaninchenpfeffer"). After being killed the skin of the
hare should be immediately taken off and it must also be emptied. Tame hares are
skinned in the same manner as wild ones (see No. 156) and they are also cut up
the same as these.
119. English Hare Soup. Cut the meat into very small pieces, melt some butter
and brown the meat in this lightly together with 6 onions with a clove in each,
stirring carefully; then add a heaping tablespoonful of flour and shortly
afterwards meat broth or water, a small parsley root cut into pieces, 2 bay
leaves, 1 tablespoonful of black peppercorns, and salt. The onions and spices
are taken out before serving. After the meat is tender the broth is strained,
brought on the fire again and then cook enough sago in it to bind the soup.
A piece of finely chopped raw meat together with some wheat bread soaked in cold
water, butter, egg and mace, prepared like beef dumplings, can also be
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