A second Dudley book of cookery and other recipes

Place the rabbit in a buttered pan, and roast it in a brisk oven for about half an hour until tender, basting it well with butter. Serve with its own brown gravy, and bread sauce in a sauceboat. FRENCH RABBIT STEW ONE or two rabbits (skinned), a quarter of a pound of fat bacon, bouquet garni, two ounces of butter, one ounce of flour, eighteen button onions, one glass of Chablis or Sauterne, three - quarters of a pint of stock, salt and pepper. Wipe the rabbit with a damp cloth and cut it into neat joints, not too large. Cut the bacon into slices ; put the butter and bacon in a saute pan, and stir over the fire for five minutes. Take out the bacon and put on a plate. Peel the onions ; fry them a golden colour in the butter and put with the bacon. Let the butter get thoroughly hot, and put in the rabbit. Let each piece become of a nice brown colour ; season with salt and pepper ; sprinkle in the flour ; let it get nicely brown, and moisten with the stock ; add the wine and bouquet garni. Let it come slowly to a boil ; skim ; put in the onions, and let the whole simmer very gently for about an hour and a quarter. The saute pan should be kept well covered when once the contents commence to simmer, so as to prevent as much as possible the steam from escaping. About ten minutes before the above-stated time put in the liver, well washed, and cut into four. Before dishing up, take out the pieces of rabbit, onion and liver, and put in another saute pan ; add the bacon. Take off the fat from the sauce and strain over the rabbit. Place a round piece of toasted bread in the centre of a dish ; dress the pieces of rabbit neatly on it, and put the garnish over and round it. Boil up the sauce, and pour over the meat. ■S CROQUETTES OF WILD RABBIT rriAKE a cooked rabbit, minced and prepared into a salpicon with thick Bechamel sauce ; shape into croquettes (cork or cutlet shapes) ; egg, crumb and fry it in deep fat. Drain and serve with brown sauce reduced with sherry. % CUTLETS OF WILD RABBIT f 1 1AKE the four legs of a large wild rabbit ; cut -*L each into two ; remove the bones (reserve the knuckle bones for further use), and flatten with a cutlet bat. Prepare a forcemeat with six ounces of rabbit meat, one egg, two ounces of fat bacon and three tablespoonfuls of white sauce. Season with pepper, salt and aromatic spice. When pounded, pass through a sieve. Fry a dessertspoonful of chopped parsley, tarragon and chervil leaves in a little fresh butter and add to the farce. Spread the cut side of the rabbit legs with this farce ; shape them neatly in the form of cutlets ; season with a little salt and pepper ; wrap each in a piece of pig’s caul and fry a little on each side in butter. When cold, insert small bones to imitate cutlet bones ; dip in egg and breadcrumbs ; fry in clarified butter or fat ; drain ; dish up, and serve with tomato sauce. FRIED RABBIT OR CHICKEN WITH TARTARE SAUCE ONE young rabbit, or a chicken, two ounces of butter, breadcrumbs, seasoning, frying fat and one egg.