For this purpose, one uses preferably well-fed animals. Cut 25 dkg of bacon into small cubes and cook them with 2 grated onions until golden. Remove the meat from the bones, put it through the meat machine twice (liver and fillet are put back), mix it with bacon and onion, add salt, a little bit of pâté spice, 2 eggs, as well as 1 bread roll soaked in water and squeezed well and pass the whole through a hair sieve. The liver and the fillet are cleaned, cut into nice pieces, larded with truffle pieces and sprinkled with salt. Then pour the pâté mixture into a buttered jar or into a jar lined with very thin slices of bacon, but in such a way that at the bottom there is a layer of meat mixture, then liver and fillet, then meat mixture and so on until the jar is full. On the top put another thin slice of bacon, close the jars and sterilize at 100 degrees for 2 hours.

Fill the jar with the meat mixture more than 2 fingers away from the upper edge. The pâté mass, containing raw meat and eggs, rises during the cooking. Also, the thermometer must never rise higher than 100 degrees, otherwise the fat will boil out, making the pies brittle and dry.

all : Home canning, by Mrs. Emilie Lösel,

Our tip: Use a deliciously spicy bacon for a delicious touch!

Rabbit Pie.

Ingredients:

Instructions:

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