RABBITS FOR THE TABLE 133 



on both sides. Next cover the meat with hot 

 water and stew until it is thoroughly tender^ 

 seasoning it to taste. At the end of the stew- 

 ing, let the meat again fry brown. 



Hasenpfeffer 



Cut each rabbit into eight pieces, the tw& 

 legs, the two shoulders, and breast and back 

 each cut in two pieces. Wash well, drain, 

 then steep for a few hours in vinegar con- 

 taining thyme, carrots and onions. Whea 

 ready take the pieces, roll them in flour and 

 fry lightly in butter. Put them in a sautoir 

 (saucepan) when fried. Now fry some pieces 

 of salt pork, add them to the, rabbit, with some 

 flour, moisten with stock, simmer and skim. 

 Then add some button onions, a little thyme, 

 and enough of the vinegar they were steeped 

 in to give a sharp flavor. Simmer till tender 

 and serve. 



Saute of Rabbit 



Use the legs and saddles of the rabbits. 

 Soak them in warm water for an hour, then 



