Cassell's dictionary of cookery

Rabbit, Boiled (Dr. Kitchiner's recipe). — Truss the rabbits short, lay them in a basin of warm water for ten minutes, then put them into plenty of water, and boil them about half an hour ; if large ones, three quarters ; if very old, an hour; smother them with plenty of white onion sauce, mince the liver, and lay it round the dish, or make liver sauce, and send it up in a boat. Ask those you are going to make liver sauce for, if they like plain liver sauce, or liver and parsley, or liver and lemon sauce. It will save much trouble to the carver if the rabbits be cut up in the kitchen into pieces fit to serve at table, and the head divided, one half laid at each end, and slices of lemon and the liver chopped very finely laid on the sides of the dish. At all events, cut off the head before you send it to table. We hardly remember that the thing ever lived if we do not see the head, while it may excite ugly ideas to see it cut up in an attitude imitative of life ; besides, for the preservation of the head the poor animal sometimes suffers a slower death. Rabbit, Boiled, and Onions. — Take one or two rabbits, skin them, and skewer as for boiling ; put them into warm water in order to extract all the blood; when they are very white, boil in boiling water and a little salt. An hour is sufficient to boil them if they are young. Make the sauce as follows : — Peel a dozen white onions, cut off the tops and tails, then cut them into six pieces each, put them to boil in boiling water and a little salt ; when nearly done, drain them on a sieve, put them into a clean towel, squeeze out the water, then chop them very fine ; put them into a stewpan with half a quarter of a pound of butter, let them fry to drain the water away ; then put half a spoonful of flour, mix well together, and moisten with cream or milk, but cream is preferable ; next let this sauce boil down on a sharp fire, put some salt and pepper to it, and make it rather thick. Drain the rabbits, and cover them with this sauce. — Ude. Rabbit, Boiled, To Carve. — First separate the legs and shoulders; then cut the baak across into two parts. This may readily I be accomplished by inserting the knife in the ' joint, and raising up the back with the fork. As in the case of the hare, the back of the rabbit is best worth eating. Some liver-sauce should always be served with boiled rabbit. EABBIT, BOILED, TO CARVE. Rabbit, Boudins of.— Take the white flesh of a rabbit. Free it from skin and sinew, mince finely, pound well, and make into a delicate forcemeat, by mixing with each pound of meat two ounces of butter, one ounce of fat bacon, and a dessert-spoonful of flour. Season the forcemeat with salt, pepper, and pounded mace, flavour with dressed onions or mushrooms finely minced, and bind it together with one or two yolks of eggs. Beat till it is quite smooth. Spread it on a dish, and foi-m the forcemeat into small sausages. Put these into a stewpan, cover with boiling stock, and let them simmer gently until the forcemeat is set. Drain them, dish them in a circle, pour over them some nicely-flavoured brown sauce, and serve very hot. If liked, two or thi-ee potmded potatoes, or a small portion of panada, may be mixed with the forcemeat ; if so the flour should be omitted.