Cookery for every household

Make in the same way as Veal Cream (Recipe 1096), using rabbit flesh in place of the veal. 1202. Galantine of Rabbit 1 rabbit. | lb. sausage meat. 2 hard-boiled eggs. 1 dessert-sp. chopped parsley. Rind of £ lemon. Seasoning. A little glaze. Bone the rabbit as directed on p. 291. Spread it out on a board and trim and arrange it so that it forms a neat oblong, putting all the scraps in the middle. Then season with pepper and salt. Cut the bacon in strips free from rind and rust, and the hard-boiled eggs in 6 or 8 pieces. Add the chopped parsley and the grated rind of £ a lemon to the sausage meat, also a little more seasoning if necessary, and mix well together. Spread the sausage meat over the rabbit, arrange the hard-boiled egg and bacon on the top and roll up. Wrap and tie up firmly in a pudding cloth like a roly-poly, and simmer slowly in the stock pot, or in stock made with the bones of the rabbit and some flavouring vegetables, until tender. 'When the galantine is ready, lift it out and re-roll it, tightening the cloth, then press it between two dishes with a weight on the top until cold. Now remove the cloth and glaze the galantine nicely (see p. 210). Trim off the ends and serve garnished with parsley or watercress. Time to cook, about 2 hours. Probable cost, 2s. 6 d. 1203. Gateau of Rabbit (Gateau de Lapin) I tea-sp. chopped thyme. Grated rind of I lemon. Seasoning. £ oz gelatine. 1 tender rabbit. 1 pt. water. J lb. sausage meat. 2 or 3 hard-boiled eggs. 1 table-sp. chopped parsley. Wash the rabbit carefully and then dry it. Cut the flesh into small neat pieces, removing it all from the bones. Break up the bones and put them into a saucepan with the water and _a little salt. Allow these to simmer slowly for 1 hour at least and until the liquid is reduced to about half the original quantity. Then strain, dissolve in it the gelatine cut in pieces, and use as stock for the gateau. Cook the rabbit liver in the stock for a few minutes, then chop it finely and mix with it the parsley, thyme, and grated lemon rind. Hard boil the eggs and cut them in slices. When all is prepared, take a plain mould, large enough to hold all the ingredients, and commence by arranging a few pieces of hard-boiled egg at the foot. Then put in some rabbit, season with pepper and salt, and sprinkle some of the liver, &c., over : then a layer of sausage meat, more egg, and so on until all is in. Do not pack the mould too tightly, but fill up with as much stock from the bones as it will hold. Tie a piece of strong paper over the top and bake in a moderate oven at least one hour, or until the rabbit feels tender when tested with a skewer. Leave until cold, then turn out when wanted and garnish with parsley and pieces of tomato, or with some green salad. Note. — See also Recipe 1213. Probable cost, 2s. 1204. Rabbit Mould 1 small rabbit. J lb. pickled pork. Flavouring vegetables. A bunch of herbs. 1 pt. light stock. \ oz. gelatine. Seasoning