Cassell's dictionary of cookery

Rabbit, Minced. — Take a fat young rabbit, skin, empty, and wash it, and boil it till tender. Lift the flesh from the bones, mince it finely, and season with pepper, salt, grated nutmeg, grated peel, and a little lemon juice. Put it into a saucepan, and stir in with it six ounces of fresh butter and four well-beaten eggs, and continue to stir for a quarter of an hour. Turn it on a hot dish, squeeze the juice of half a lemon over it, garnish with toasted sippets, and serve very hot. Time to boil the rabbits, three-quarters of an hour to one hour. Probable cost, rabbits, 7d. to 9d. per pound. Sufficient for four or five persons. Rabbit, Minced (another way).— Take the meat from the remains of a cold-dressed rabbit, free it from skin and sinew, mince finely, and put it aside. Break the bones into small pieces, and put them into a saucepan with half a pound of veal cut into small squares, a slice of lean ham, a large spoonful of bacon-fat or lard, and a little pepper, salt, and grated nutmeg. Move them about over the fire for a minute or two, dredge flour thickly over them, and pour upon them as much milk as will cover them. Let them simmer gently for an hour, stirring them at intervals. Strain the liquor, boil it till it is quite thick, and keep stirring to prevent it burning. Put the minced meat into the sauce, let it get quite hot without boiling, and serve immediately. Time, an hour and a half. Probable cost, lOd., exclusive of the cold meat. Sufficient for four or five persons. Rabbit, Minced (M. Ude's recipe).— This is a dish to be made of the remains of a fonner dinner. Take the fillets of roasted rabbits, pare the sinews; then make a mince, but hold your knife on a slope, that the thin slices may curl like shavings ; put the mince into some reduced veloute or bechamel mixed with some glaze of game ; do not forget to pour into the mince a little thick cream to give it a white colour and make it more mellow. You may put the mince either in a bordure, a vol-auvent, a casserole with rice, a turban, a grenade, a gratin, petits pates, petites casserolettes au ris (little casseroles with rice), &c. See. Rabbit, Mushroom Sauce for.— Take a pint of young mushrooms, pit;k, rub, and wash them, and sprinkle them with salt to take off the skin. Put them into a saucepan with a little salt, a blade of mace, a little nutmeg, a pint of cream, and a piece of butter rolled in flour : boil them up, and stir- tiU done, then pour the sauce into the dish -with the rabbits. If you cannot get fresh mushrooms, use pickled ones, done white, with a little mushroom powder with the cream. Rabbit Pate. — Take two young rabbits, bone them, and cut them in pieces. Take half a pound of fresh pork and half a pound of veal fat ; chop these ingredients small, and mix with them a laurel-leaf, a shallot, thyme, and some parsley, all finely shred, and add pepper, salt, and a little powdered cloves. Lay the rabbits and minced meat in a pie-dish lined with slices of fat bacon, pour a wine-glassful of brandy over the whole, and cover the top with slices of bacon. Place the pate in a moderate oven, and let it remain there for a couple of hours. When done enough, serve the pate in a flat dish garnished round the edges with slices of beet-root sprinkled with vinegar, or pickled capsicums can be used instead, if liked.