Cookery for every household

1 table-sp. flour. 1 gill stock. 1 glass red wine. A few potatoes. Prepare the rabbit as directed on p. 291, and cut it in small neat joints. Cut the fat bacon in strips and peel some small white onions. Melt the butter in a stewpan, put in the bacon and onions and cook them a few minutes over the fire until they are lightly browned. Then lift them out, put in the joints of rabbit and fry them for a few minutes in the same fat. Sprinkle in the flour and brown that also. When ready, add the wine and 1 gill or rather more of stock, so that the rabbit is nearly covered. Add seasoning to taste, and the onions and bacon. Put the lid on the pan and cook the fricassee in the oven or on the top of the fire until the rabbit is tender. About 15 minutes before serving, add about 15 pieces of potato which have been trimmed neatly in the shape of new potatoes and parboiled. Or, new potatoes may be used when in season. Cook all together for the last £ hour. Time to stew, 1 to 1 J hours. Sufficient for 3 or 4 persons. Probable cost, Is. 8d. 1197. Rabbit with Mushrooms, 1 (Lapin aux Champignons) 1 young rabbit. 2 oz. butter. 6 to 8 oz. fresh mush- omon. 1 cupful thin cream. A bunch of herbs. Pepper. Salt. rooms. 2 table - sps. chopped Melt half the butter in a saucepan, put in the mushrooms carefully prepared (see Recipe 513), and stir them over the fire until brown. Then lift them out and heat the remainder of the butter in the saucepan. Now put in the rabbit cut in small and neat pieces, brown it slightly and add the onion, pepper, and salt. Put the lid on the pan and cook from 10 to 15 minutes. Moisten with the cream slightly warmed, add the bunch of herbs and cook again for \ hour or until the rabbit is tender. About 10 minutes before the rabbit is ready, return the mushrooms to the saucepan and let all simmer together for the remainder of the time. Arrange the rabbit and mushrooms on a hot dish, strain the sauce and pour it over. Time to cook, 1 hour. Sufficient for 3 or 4 persons. Probable cost, Is. lOrf. 1198. Rabbit with Mushrooms, 2 (Lapin Saute aux Champignons) 1 tender rabbit. 1 doz. mushrooms. 1 small onion. 1 table - sp. chopped parsley. 2 oz. fat bacon. 1 oz. butter. Seasoning. Stock or water. 1 dessert-sp. flour. 2 yolks of eggs. 1 tea-sp. lemon juice. Wash the rabbit carefully, dry it and cut in small neat joints. Peel the mushrooms, wash them and cut them in small pieces. Slice the onion very thinly, chop the parsley, and cut the bacon in small pieces. Now put the butter and bacon into a stewpan and cook them together until the fat is well drawn out of the latter. Then put in the mushrooms, onion and parsley, and when these have cooked a few minutes add the joints of rabbit. Season with pepper, salt, and a little spice, and pour in the stock or water. Put the lid on the pan and stew slowly in the oven or by the side of the fire until the rabbit is tender. When ready, lift out the rabbit on to a hot dish and keep it warm. Mix the flour smoothly with a little stock or water and add it to the liquid in the saucepan. Stir until boiling and skim well. Then draw the saucepan to one side and add the yolks of eggs and lemon juice. Pour this sauce over the rabbit and garnish with croutons of toast or fried bread.