Myra's cookery book

Boiling water Cold water ... 7.. . 5.. . 9.. . Hot water ... Method. Skin and clean well. Wash in cold water. Pour over and let it soak 20 minutes to draw out the blood. Draw the head round to the side, and secure it with a thin skewer through it and the body. Pour over to blanch it. Dip it in when you take it out of the boiling water. Put the rabbit into a stewpan. Cover the rabbit. Let it boil very gently till tender. MYRA'S COOKERY BOOK. 1S4 RABBIT, boiled — [coutinucd) . Order. Ingredients. Quantities. Method. 10... Onion sauce, or parsley and butter or liver sauce, made by mincing the liver very fine, and adding it to melted butter Pour over. II... ... ... ... ... An old rabbit will take quite an hour to boil. 19.— RABBIT, en gibeloHc. Order. Ingredients. Quantities. Method. I... Rabbit 2... ... 3 •• Water I pint ... 4... Vinegar A few drops 5... ... c... Butter lb. ... 7... Bacon J lb. ... 8... ... 9.-. 10... Flour I or 2 tea spoonsful 1 1 ... Slock I large cupful 12... White wine ... I wine glassful 13... Or lemon juice or vinegar I spoonful Skin and draw directly it is killed. Cut in equal sized pieces and put in a deep dish. Mix, and pour over the rabbit to j cover it. Let it soak for an hour, then remove the pieces and drain them. Melt in a saucepan over a brisk fire. Cut in slices and throw into the butter to brown, then take them out. Wipe the pieces of rabbit with a clean cloth and put them into the butter in the saucepan. When quite tender take them out and keep them hot on a disli. Sprinkle into the butter to thicken it. Add to the flour and butter, stirring with a wooden spoon. RABBIT, en gibelottc — [continued). Order. Ingredients. Quantities. Method. 14... ... 15... Mushrooms ... 23 16... Salt, pepper... 17... Small onions 12 18... Bunch of sweet herbs 19... ... " 20... ... •• 21... 22... Fried sippets •• ... Put the joints of rabbit and the pieces of bacon in this sauce. : Add to the rest. ... Leave uncovered on a brisk fire for about J hour. ... Serve the rabbit in a deep dish with the bacon, onions, and mushrooms round it. ... Strain the sauce and pour it over. ... Place round the dish and serve very hot. 20.-RABBIT, h la Provengale. Order. Ingredients. Quantities. Method. I... Rabbit I ... Cut in joints. 2... Bacon j lb. ... Lard the joints. 3- Veal A few slices Put in a stewpan. 4... ... ... Put the rabbit on the veal. 5- Sherry I wine glass Pour over. 6 .. Olive oil 2 table spoonsful Add. 7... Salt and pepper ... ... Add. 8... Garlic 3 cloves Add if liked. g... .1. ... Put on the cover and slew very gently. 10... Serve with the strained gravy poured Over. i86 MYRA'S COOKERY BOOK. 21-RABBITS, with herbs. Order. Ingredients. Quantities. Method. I... Rabbits 2 young Divide in joints. ones 2... Mushrooms ... 12 ] 3” 4... Eschalots Parsley 301-4 ... A few > Chop fine, and mix. sprigs ) Melt in a stewpan, and put in the 5... Butter 3 oz. chopped herbs, &c. 6... ... ... ... ... Put in the rabbit. 7... Flour I table Sprinkle over when the meat is firm. spoonful 8... White wine ... I wine Add. glassful g... Salt, pepper, To taste Add. and nutmeg 10... Sweet herbs... A bunch Add. II... ... ... ... ...