Cookery for every household

1 cupful tomato puree. 1 pt. light stock. Seasoning. Rolls of bacon. Wash and clean the rabbit (see p. 291) and cut it in neat joints, or if preferred cut the flesh in small pieces away from the bones. Melt the dripping or butter in a stewpan, put in the chopped onion and the rice well washed and dried, and cook them a few minutes without browning. Then put in the rabbit and cook a few minutes longer, stirring constantly. Add the stock and the tomato puree (made by rubbing fresh or tinned tomato through a fine sieve). Season to taste, cover closely, and simmer slowly in the oven or on the side of the stove, until the rice and rabbit are tender and nearly dry. The Saucepan should be shaken occasionally to prevent the contents sticking. When ready, serve neatly and garnish with small rolls of bacon. Note. — This dish may be cooked and served in an earthenware casserole. Time to cook, 1 to 1J hours. Sufficient for 4 or 5 persons. Probable cost, Is. 8 d. to 2s. 1194. Fried or Grilled Rabbit 1 rabbit. 1 pt. stock. A little flour. Egg and bread-crumbs. Butter. Tartare sauce. Clean the rabbit, cut it in joints and blanch the pieces. Then put them into a saucepan with enough stock to cover them and any necessary seasoning, and stew them slowly until almost tender. Drain and dry the pieces, allow them to cool and coat them with a little flour. Now egg and breadcrumb them, and either fry them in a small quantity of butter in a frying pan until they are well browned on all sides, or dip the pieces in melted butter (after egging and bread-crumbing), and grill them over a good fire. Dish neatly and serve tartare sauce (Recipe 759) separately. Note. — The remains of cold cooked rabbit may be used up in this way. Sufficient for 4 or 5 persons. Probable cost. Is. 10 d. 1195. Curried Rabbit (Lapereau Saut6 & l’lndienne) 1 young rabbit. 2 oz. butter. 2 table - sps. chopped onion. 2 or 3 sticks of celery. Salt. Pepper. 1 bay-leaf. A sprig of parsley and thyme. 1 dessert-sp. curry powder. 1 dessert-sp. flour. 3 gills light stock. Boiled rice. Remove all the flesh from the rabbit and cut it in small neat pieces. If the strong flavour is objected to, blanch these before cooking. Dry the pieces well and season them with pepper and salt. Then melt the butter in a saucepan and, when smoking hot, put in the rabbit and brown the pieces lightly on all sides. Add the minced onion and celery cleaned and cut in shreds. Put the lid on the pan and cook slowly for 20 minutes. Now mix in the flour and curry powder, add the parsley, thyme, and bay-leaf, and moisten with the stock. Cover again and cook slowly for J hour longer, and in the oven if possible. When the rabbit is tender, lift out the pieces on to a hot dish and keep them warm. Sieve the sauce, re-heat it and pour it over the rabbit. Serve boiled rice (Recipe 1586) separately. Note. — More condiments and spices may be added to the sauce if wished, and cocoanut milk (see Index) may be used instead of the stock. The rabbit may be cut in joints if liked, but it is always preferable to have a curry without bones, to enable its being eaten with a fork and spoon. Time to cook, 1 hour. Sufficient for 4 or 5 persons. Probable cost. Is. 3d. 1196. Fricassee of Rabbit (Garenne Saut6 en Gibelotte) 1 wild rabbit. 1 £ doz. white onions. 2 oz. fat bacon. 1 oz. butter. Seasoning.