Harper's cook book encyclopædia

Quail, Roast. — Truss the quail in the ordinary way. Place a vineleaf upon the breast of each, over this lay two or three thin slices of fat bacon, and fasten these on securely with strong twine. Put the birds into a stewpan, just large enough to hold them, with as much butter as will keep them well basted, and when they Rabbit a la Creole Rabbit, Barbecued are browned on one side turn them to the other, until they are equally colored all over. When they are done enough, pour a cupful of thick cream over them, and sprinkle breadcrumbs, browned in butter, upon them. Time, a quarter of an hour to roast the birds. Rabbit a la Creole. — Take a fat young rabbit, remove the skin from the fillets and haunches, and lard them with strips of fat bacon. Take the bones out of the hind legs, and flatten them to the body. Lay the rabbit in a baking-pan, dredge with salt and pepper, pour over melted butter, and set in a very hot oven for twenty minutes. Baste frequently. Pour over a teacupful of cream, and let cook five minutes longer. Take up on a heated dish, add a table-spoonful of butter and a teaspoonful of minced parsley; strain, and pour over the rabbit. Rabbit, Fried. — Cut into neat pieces. Flour these well, and fry in plenty of boiling dripping till they are brightly browned. Lay a slice of butter on a hot dish, and stir into this a small shallot finely minced, and a table-spoonful of good sauce, with a teaspoonful of lemon-juice, if this is liked. Serve very hot. Fried bacon is a suitable accompaniment to this dish. If there is any suspicion that the rabbit is stale, it should be thrown into boiling water, and kept boiling quickly for five or six minutes, then drained, cooled, and cut up as above. Time to fry, ten to fifteen minutes. Rabbit, Matelote of (a French recipe). — Take a rabbit, cut it up, and fry it in a little butter. Make a roux, which should be thinned with weak soup and a glassful of white wine. When the liquid boils, put in the pieces of rabbit, together with a little bacon cut into dice, a bunch of mixed herbs, and some mushrooms. When about done enough, brown some button onions in butter, moistening with the sauce from the rabbit. Place the rabbit in the centre of the dish, arrange the onions and mushrooms round it, strain the sauce over, and serve. Rabbit a la Minute. — Cut a fresh young rabbit into neat joints. Dissolve 2 or 3 ozs. of butter in a stewpan, put in the pieces of rabbit, and turn them about until they are lightly browned all over. Pour over them as much stock or water as will cover them, and add a little pepper and salt, a blade of mace, two table-spoonfuls of chopped parsley, and three or four mushrooms if these are to be had. Let all simmer gently together until the rabbit is done enough, and ten minutes before it is taken from the fire thicken the gravy with a dessertspoonful of flour. Serve very hot. A glassful of sherry may be added to the sauce or not. Time altogether, forty minutes. Rabbit, Marinaded and Roasted