Cookery for every household

Choose a young and tender rabbit, wash it well and cut it up in pieces. Wash also the pork and put it and the rabbit into a saucepan with the stock. (There should be sufficient stock to cover the meat.) Bring slowly to the boil and skim if necessary. Then add a cupful of carrot, turnip, and onion cut in small pieces and a bunch of herbs. Simmer all slowly until the pork and rabbit are tender, then strain, reserving the liquid. Remove the meat from the rabbit and cut it and the pork in small pieces. Allow the stock to cool, remove all grease from it and reduce it if necessary to | pint, or if, on the contrary, the quantity is short, add more stock or water to make up this amount. Dissolve the gelatine in this J pint of stock and season to taste. Mix the rabbit and pork together and put them into a mould that has been rinsed out with cold water. (The mould should not be more than three-quarters filled.) Strain in the stock and gelatine and set aside in a cool place until cold and firm. When wanted, turn out and serve garnished with fresh parsley and a few pieces of nice red tomato. Notes. — The mould may be decorated with pieces of hard-boiled egg before putting in the rabbit, &c. If the pork is very salt, blanch it before using, by putting it into a saucepan with cold water to cover it, bringing it to the boil slowly and pouring the water away. Probable cost, 2s. 1205. Rabbit Quenelles Make in the same way as Veal Quenelles (Recipe 1099), using some of the best flesh from an uncooked rabbit instead of the veal. Serve them with tomato, bechamel, or veloute sauce, and any suitable garnish. 1206. Rabbit Souffle (Souffle de Lapin) Make according to directions given for Chicken Souffle (Recipe 1150), using rabbit instead of chicken. Note Rabbit may also be cooked according to any of the recipes given for cooking hare. 1207. Stuffed and Roast Hare (Lievre Roti) 1 hare. Seasoning. A little flour. A few slices of fat bacon. £ pt. milk, and fat for basting. Gravy. Hare forcemeat. 1 glass port wine. 1 table-sp. red-currant jelly. 1 lemon. Choose a young hare, skin and paunch it as directed on p. 291, and then wipe it carefully. Then stuff it with hare forcemeat (Recipe 1269) and sew it up. Now truss it in the same way as directed for Roast Rabbit (Recipe 1190), curling up the tail and fastening it on to the back with a little skewer. Tie some slices of fat bacon over the top, cover with greased paper, especially the head, and roast in a good oven. Baste the hare with the milk and a little dripping to begin with, to mellow the flesh, and, when this has dried up, continue the basting with more dripping or butter. The basting from first to last is very important, to prevent the outside skin becoming hard. When nearly ready, remove the paper and bacon, and dredge the back of the hare with flour. Continue the roasting until the flesh is brown and crisp. Serve on a hot dish, carefully removing all skewers and trussing threads. Make some thickened gravy in the roasting tin (see p. 208), adding to it the port wine and red-currant jelly. Strain some of it round the hare and serve the rest separately in a sauce boat. Garnish the dish with rolls of bacon and cut lemon, or a little finely shred horse-radish. Bread sauce may also be served separately if desired, and red-currant or any other acid jelly.