Rabbit Pate (a la Proven^ale) . — Take two
rabbits, cut them into joints without boning
them, and lay them in a saucepan with two
ciirrots, two onions, a clove of garlic, a bunch
of herbs, and about a pound of the belly of
pickled pork. Boil in as little water as pos-
sible for half an hour, then take the meat
out, drain it, place the pork at the bottom of
a well-buttered pie-dish, and upon it lay the
piecea of rabbit. Pour a glassful of white wine
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( 690 )
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over the whole, and strew over it some Spanish
pimento ; have some hatter ready, pour it into
the dish, and bake the pate in a quick oven for
half an hoiu-. Reduce the liquid in which it
was dressed, and add the juice of a lemon ; when
the pate is done enough, place it in another dish,
and serve with the sauce poured round it.
Babbit Patties.— Take the white meat
from a eold-di-essed rabbit. Free it from skin
and sinew, mince it finely with a smaU por-
tion of good suet, and put it aside. Bruise
the bones, put them into a stewpan with a
little salt, pepper, grated nutmeg, and grated
lemon-rind, and let them simmer until the
gTavy is pleasantly flavoured. Thicken it with
a little flour and butter, and stew the mince in
this till it is quite hot. Bake the patties in patty-
pans, take them out of the oven, and half fill
them with the hot mince. Put on the covers,
and pile them on a napkin. Time, about an
hour to sinuner the gravy. Probable cost of
patties, 2d. each. Suflicient, a dozen for a
dish.
Babbit Pie.— Take two fine wild rabbits,
cut them into joints, and lay them in a little
lukewarm water salted, so as to cleanse them
from all unnecessary blood. Dry them in a
clean cloth, flour them nicely, and season with
cayenne and salt ; then arrange these joints
neatly in a suitable-sized pie-dish ; parboil the
livers, and bee:- them in a mortar with their
weight of fat bacon, a few bearded oysters,
sweet hei-bs, and parsley chopped fine, a dust of
flour, "and a few bread-crumbs ; with an egg
make this up into small balls, and distribute
these in the dish with some artichoke bottoms
cut into dice. With your rabbit place also one
pound of fat pork that has been at least a week
in pickle ; cut the pork into small pieces, and
judiciously place it with the balls and rabbit.
Grate over all half a good-sized nutmeg, and
then add half a pint of port wine and the same
quantity of water. Cover with a tolerably
thick good crust, and bake one hour in a quick
but not violently-heated oven : when nearly
done, place over the crust a buttered paper to
prevent its becoming too brown. If time will
permit, the rabbits will be much better flavoured
if the nutmeg and wine are placed over them
the night before they are wanted, so as to allow
the meat to absorb the flavour. A small piece
of tender rump steak placed at the bottom of
the dish is also an improvement to the gravy,
though a good cook should never be without a
stock-pot, so as to have gravy at command when
needed, either to add to a pie when the baking-
is finished or for serving with poultry or game.
Page 1442
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Rabbit Pate (a la Provencale) . — Take two rabbits, cut them into joints without boning them, and lay them in a saucepan with two carrots, two onions, a clove of garlic, a bunch of herbs, and about a pound of the belly of pickled pork. Boil in as little water as possible for half an hour, then take the meat out, drain it, place the pork at the bottom of a well-buttered pie-dish, and upon it lay the piecea of rabbit. Pour a glassful of white wine
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( 690 )
RAB
over the whole, and strew over it some Spanish pimento ; have some hatter ready, pour it into the dish, and bake the pate in a quick oven for half an hour. Reduce the liquid in which it was dressed, and add the juice of a lemon ; when the pate is done enough, place it in another dish, and serve with the sauce poured round it.
Rabbit Patties.— Take the white meat from a cold-dressed rabbit. Free it from skin and sinew, mince it finely with a smaU portion of good suet, and put it aside. Bruise the bones, put them into a stewpan with a little salt, pepper, grated nutmeg, and grated lemon-rind, and let them simmer until the gravy is pleasantly flavoured. Thicken it with a little flour and butter, and stew the mince in this till it is quite hot. Bake the patties in pattypans, take them out of the oven, and half fill them with the hot mince. Put on the covers, and pile them on a napkin. Time, about an hour to sinuner the gravy. Probable cost of patties, 2d. each. Sufficient, a dozen for a dish.
Rabbit Pie.— Take two fine wild rabbits, cut them into joints, and lay them in a little lukewarm water salted, so as to cleanse them from all unnecessary blood. Dry them in a clean cloth, flour them nicely, and season with cayenne and salt ; then arrange these joints neatly in a suitable-sized pie-dish ; parboil the livers, and beat them in a mortar with their weight of fat bacon, a few bearded oysters, sweet herbs, and parsley chopped fine, a dust of flour, "and a few bread-crumbs ; with an egg make this up into small balls, and distribute these in the dish with some artichoke bottoms cut into dice. With your rabbit place also one pound of fat pork that has been at least a week in pickle ; cut the pork into small pieces, and judiciously place it with the balls and rabbit. Grate over all half a good-sized nutmeg, and then add half a pint of port wine and the same quantity of water. Cover with a tolerably thick good crust, and bake one hour in a quick but not violently-heated oven : when nearly done, place over the crust a buttered paper to prevent its becoming too brown. If time will permit, the rabbits will be much better flavoured if the nutmeg and wine are placed over them the night before they are wanted, so as to allow the meat to absorb the flavour. A small piece of tender rump steak placed at the bottom of the dish is also an improvement to the gravy, though a good cook should never be without a stock-pot, so as to have gravy at command when needed, either to add to a pie when the bakingis finished or for serving with poultry or game.