Rabbit Pie

1 large rabbit

1/2 cupful minced onion

1 cupful minced celery

Flour

Boiling stock

Mace, salt and pepper

2 tablespoonfuls drippings

Short biscuit crust

Dress the rabbit (see Woodchuck, Clover Style) and boil until tender in salted water containing a little vinegar. Then drain and roll in as much flour as it will take up. Melt the drippings in a frying pan, add the onion and celery and brown the meat. Add stock barely to cover, season to taste with mace, salt and pepper and pour into a well-oiled baking dish. Cut the crust in rounds, set in the boiling liquid and bake until the crust is done - about twenty-five minutes.

Hasenpeffer

Dissect a large rabbit (see Woodchuck, Clover Style); wash well and put it in a crock with 1 1/2 cupfuls sliced onions, 1 1/2 teaspoonfuls salt, 1/2 teaspoonful pepper and 3 teaspoonfuls pickle spice. Cover with weak vinegar and let stand three days in a cool place. Then drain, add water barely to cover and simmer until tender. Rub together a tablespoonful of flour and a tablespoonful of butter or drippings for each cupful of liquid and thicken the meat with it. Add a dash of sharp vinegar and more seasonings if necessary.

Sometimes the flour is omitted and the mixture is thickened with crumbled gingersnaps.