Cassell's dictionary of cookery

Moisten this with stock or water to make gravy of the consistency of cream, put into this the fried meat, onions, and mushrooms, and add the liver and heart of the rabbit, a bunch of sweet herbs, and a little pepper and salt if required. Simmer aU gently together till the rabbit is tender. When done enough, pile the rabbit in the centre of a dish, arrange the pieces of eel and the bacon round it, and keep the meat hot. Strain the gravy, put a glassful of wine into it, boil it down till it is smooth and thick, and pour it it over the meat. Serve immediately. "When mushrooms are not at hand, a tea-spoonful of anchovy and a spoonful of bruised capers, or three or four gherkins chopped small, may be stirred into the sauce by way of a substitute. This recipe may be used for a rabbit alone, or an eel alone, as well as for the two together. Time, half an hour to simmer the rabbit, &c. Probable cost of rabbit, 7d. to 9d. per pound ; eel, very variable. Sufficient for six or seven persons. Rabbit, Baked. — Skin, di-aw, and wash thoroughly a young rabbit, and, if convenient, let it lie in milk and water for an hour or two. Drain it, and cut it up into small neat joints convenient for serving. Pepper these lightly, place them in a single layer in a baking-tin, and cover each piece with a rasher of bacon. Put the tin into a moderateh^-hcated oven, and bake the rabbit until it is done enough. Ai-range the rabbit and bacon alternately in a circle on a hot dish, and pour the gravj' in the tin over them. Serve very hot, with mashed potatoes as an accompaniment. Time to bake, from three-quarters of an hour to one hour. Probable cost, 7d. to 9d. per pound. Sufficient, one rabbit for two or three persons. Rabbit, Baked (another way).— Take a plump young rabbit. Skin, empty, and wash it, line the inside with slices of fat bacon, and fill it with good veal forcemeat. Sew it up securely, and truss it firmly, with the hind legs backward, the back legs forward, and the head in an upright position. Lay a shce of fat bacon over the back, and put the rabbit in a deep dripping-tin, then lay three or four lumps of butter or di-ipping upon it, and place it in a moderate oven. AVhen it is almost done enough, dredge a little flour over it, baste it again, and set it in the oven to brown. Lift it upon a hot dish, remove the skewers, pour a spoonful or two of good brown gravy over it, and send some more to table in a tureen. Garnish the dish with slices of fat bacon. If liked, redcurrant jelly may accompany the baked rabbit. Time to bake, from three-quarters of an hour to one hour ; less if the rabbit is small. Probable cost of rabbit, 7d. to 9d. per pound. Sufficient for five or six persons. Rabbit, Baked, and Macaroni.— Cut