Cookery for every household

Time to cook, about 1 hour. Sufficient for 3 or 4 persons. Probable cost, 2s. 1199. Fillets of Rabbit with Chestnut Puree (Filets de Lapereau aux Marrons) 1 young rabbit. Marinade. 2 table-sps. salad oil. | gill good vinegar. 1 small carrot. 1 small onion. 1 bay-leaf. A sprig of thyme. 3 or 4 peppercorns. Pepper. Salt. A little butter. 1 glass red wine. 2 or 3 table-sps. brown sauce. Puree of chestnuts. Choose a young and tender rabbit, remove the flesh from the back and cut it into small neat pieces. (The rest of the rabbit is not required for this dish.) Flatten the fillets slightly with a knife and put them in a deep dish. Sprinkle them with the oil and add the carrot and onion cut in small pieces, the peppercorns, bay-leaf, and thyme. Heat the vinegar and pour it boiling hot over the fillets of rabbit, cover and set aside until cold. Prepare a puree of chestnuts (Recipe 1628), adding to it a pinch of sugar, a little stock, and a small piece of butter. A few minutes before serving, lift the pieces of rabbit out of the marinade, dry them in a cloth and sprinkle them lightly with salt. Melt a little butter in a frying or saute pan and fry the pieces of rabbit in this until they are nicely browned and sufficiently cooked. Then pile the puree of chestnuts in a hot dish and arrange the fillets of rabbit round. Pour the following sauce over and round the fillets. Sauce. — Pour the wine into the saucepan in which the rabbit was cooked, also a little of the liquid from the marinade. Reduce this to about half the quantity, then add the brown sauce. Skim if necessary and strain through a fine strainer. Time to cook, about 15 minutes. Sufficient for 3 or 4 persons. Probable cost, 2s. 1200. Fillets of Rabbit & la Carnot (Filets de Lapin it la Carnot) 1 rabbit. Cold water. 2 or 3 onions. A bunch of herbs. 2 or 3 cloves. \ doz. peppercorns. 1 tea-sp. salt. 1 oz. butter. 1 oz. flour. i pt. liquor from rabbit. 1 oz. Parmesan cheese. Juice of | lemon. J gill cream. 2 or 3 chillies. Cut the four legs from the rabbit, and reserve these for some other dish. Remove the fillets from the back, and cut them into 6 or 8 neat pieces. Then break up the bones and put them into a saucepan with a little salt, and enough cold water to cover them. Bring to the boil and skim well. Add the onions cut in slices, the cloves, peppercorns, and bunch of herbs. Place the fillets of rabbit on the top, cover with greased paper, and stew slowly for 1 \ hours, or until the meat is tender. Then lift out the fillets and strain the liquor into a basin. To Make the Sauce. — Melt the butter in a saucepan, add the flour, and mix until smooth. Then pour in \ pint liquor from the rabbit, and stir until boiling. Add the cheese, pepper, salt and cream. Cook for 10 or 15 minutes, and rub through a tammy or hair sieve. Return the sauce to the pan, add the pieces of rabbit, the chillies chopped, and the lemon juice strained. Make all thoroughly hot, then serve the pieces of rabbit in the centre of a hot dish, and pour the sauce over. Garnish with prettily shaped croutons of fried bread dipped in a little melted glaze or white of egg, and sprinkled with coralline pepper. Time to cook, 1£ to 2 hours. Sufficient for 6 or 7 persons. Probable cost. Is. 8d. 1201. Rabbit Cream (Creme de Lapin)