Cookery for every household

It will have rather a ragged appearance, but so long as there is a good straight piece of flesh from the back it is all that is required. Lay the fleshy part from the legs on the back of the rabbit, and make all as oblong in shape as possible. Season with pepper and salt, then stuff and roll up as directed in Recipe 1202. 1189. Boiled Rabbit with Onion Sauce 1 rabbit. Hot water. 4 or 5 onions. Salt. Pepper. 1 or 2 oz. butter. 1£ oz. flour. 1 cupful milk. Rolls of bacon. Clean the rabbit as directed above and then truss it for boiling. To do this, make a slit in the hindlegs at the thigh joint and draw them forward. Then turn the fore-legs back to meet them, keeping [illustration: Rabbit Trussed for Boiling] the point off the hind-legs to the outside. Now turn the head round to one side and to the point where the two legs join. Take a trussing needle and string, pass the needle through the head, through the points of the two legs, the body and the two legs at the other side. Then bring it back nearly at the same place and tie the two ends in a bow knot. Put the rabbit into a saucepan with hot water to cover it, add a little salt and bring to the boil. Skim well and add the onions, peeled, scalded, and cut in halves or quarters. Let all simmer slowly until the rabbit and onions are tender. When ready, lift out the rabbit and keep it warm. Strain the liquid from the onions and chop them on a board. Then make a sauce. Melt the butter in a saucepan, add the flour and mix the two together smoothly. Pour in 2 cupfuls of the liquid and stir until boiling. Add the onions, seasonings, and milk, and cook all together a few minutes. Pour the sauce over the rabbit, it should be thick enough to mask it, and garnish with the liver cut in pieces and small rolls of bacon (see Recipe 1646). Notes. — The milk may be omitted and the sauce made entirely with the liquid in which the rabbit was cooked. Parsley sauce may be made instead of onion sauce. If the strong flavour of the rabbit is objected to, blanch it first before putting it on to boil. A piece of pickled pork is sometimes cooked along with the rabbit, and helps to make a nice dish. If preferred, the rabbit may be cut in joints instead of being left whole. Time to boil, 1 to 1| hours. Sufficient for 4 persons. Probable cost, Is. 6 d. to Is. lOd. 1190. Stuffed and Roast Rabbit (Lapin Roti) 1 rabbit. I Pat bacon. Veal forcemeat. Butter or dripping. A little flour. | Gravy. Bread sauce. Wash and clean the rabbit as directed above. Prepare some veal forcemeat (Recipe 1281), and add to it the fiver, heart, and kidney of the rabbit, parboiled and chopped. Now dry the rabbit, season it with the forcemeat and sew it up. Rub it all over with flour and truss it into shape in the following manner. To Truss. — Bend the liind-legs forwards, cutting the sinew at the thigh to enable them to lie closely along the body, and bend the fore-legs backwards in the same way. Fix them in position with two skewers or with a trussing needle and string. Now rake the head and support it in a natural position, by passing a skewer through the mouth and fixing it down on the back between the shoulders.