Rabbit Pie.

From a quite juicy roasted hare (back and hind legs), remove the meat from the bones and drive it twice through the meat machine with a skinned pork liver scalded with boiling hot water and 3/4 kg of cooked fat pork, add 7 to 8 pieces of truffles or mushrooms stewed in red wine, add 7 to 8 pieces of truffles or mushrooms finely weighed in red wine, seasoning and salt, run it through the meat machine again, add 2 whole eggs, 1 grated onion, rabbit roast sauce and 1/2 cup of Madeira, taste well, fill the pâté mass into grease-lined jars and sterilize at 100 °C for 2 hours.

all : Home canning, from Mrs. Emilie Lösel,

Our tip: use your favorite red wine for cooking!

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