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Classic
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page 137
122. Brown Ragout of Hare ("Kaninchenpfeffer"). When killing the hare catch the
blood in dish containing some vinegar, as already noted, and set it aside. Cut
the meat into pieces and put with it the heart, lungs and liver, put it into a
rather narrow vessel and cover it fully one-half with vinegar which has been
boiled with a few bay leaves, plenty of peppercorns and cloves. In order that
the meat may be thoroughly penetrated by this liquor, it should lay in it for 3
days at least and be turned once a day. Then melt a piece of butter (for the
sake of economy pork fat cut into cubes can be taken) brown it in a handful of
finely chopped onions, stirring constantly, then also stir through it a heaping
tablespoonful of flour to a light brown, and add the liquor in which the meat
was pickled, together with salt and enough water to make the necessary amount of
gravy; should through this the gravy be too sour, however, do not put in all of
the vinegar. Cook until the meat can be readily pierced with a fork, but not too
tender, then stir in the blood of the hare without any further cooking; add a
piece of sugar to give the gravy a sweet-sour taste. The gravy must have a nice
consistency. Serve with hot boiled potatoes .
123. Fricassee of Hare (White Ragout). Cut the hare into good-sized pieces,
laying aside the head, neck lungs and liver. Wash the meat, lightly brown a
heaping spoonful of flour with a piece of butter, put in the meat together with
salt and 2 finely chopped onions, and simmer on both sides for a while. Then add
as much boiling water as is wanted to make the gravy, put in some mushrooms if
possible, and cook until tender. If the gravy should not be thick enough, this
can be remedied by putting in a very finely rolled cracker; a little finely
grated nutmeg will improve the flavor of the gravy.
If dumplings are wanted in the fricassee, make them of the meat of the hare or
from beef, or else from beef marrow, and in serving the fricassee mix them
between and around it.
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