Harper's cook book encyclopædia

(a German recipe). — Skin, empty, and wash a plump young rabbit, and lay it in a deep dish with a glassful of vinegar, a glassful of port, a sliced onion, twenty peppercorns, a bayleaf, and three pounded cloves. Let the rabbit lie in this marinade for an hour or two, and turn and baste it two or three times. Fill it with good veal force-meat, truss firmly, and baste with the marinade without wiping it at the last moment before putting it to the fire. Put it down to a clear fire, and baste liberally. When done enough lay it on a hot dish, take out the skewers, squeeze over it the juice of half a lemon, serve very hot, and send brown gravy and red-currant jelly to table with it. Time to roast, three - quarters of an hour to one hour; less time if small. Rabbit, Old-fashioned Barbecued. — Take a fat young rabbit and rub all over with melted butter ; dredge with pepper and salt. Lay on awell-greased broiling-iron, turning until Hare, Roasted GAME Reed-birds and Potatoes well done. Take up, put in a dripping-pan, spread with bits of butter, and set in the oven for ten minutes. Make a sauce of four table-spoonfuls of vinegar, one of made mustard, one each of walnut and tomato catsup, and two table-spoonfuls of currant jelly. Mix well, pour over the rabbit, and serve hot. Hare, Roasted. — Procure two nice fat hares about 2l/z lbs. weight each, and have them skinned. The flesh is better than that of smaller ones. Draw them and cut the thin skins on each side of the stomach, close to the ribs. Wipe well all over with a clean, wet towel. Cut the rind from 2 lbs. of nice bacon, and slice the bacon very thin. Sprinkle the hares with one salt-spoonful of black pepper, but no salt. Wrap all around with the slices of bacon, secure with twine, and place the hares in the roast-pan with two gills of good broth, or, if not handy, one teaspoonful of beef extract diluted in the same quantity of warm water. Roast in moderate oven for thirty minutes, basting every ten minutes. Remove the twine, and serve on a hot platter, putting the nicest pieces of bacon over the top. Leave the gravy in the pan, and finish it with this seasoning ; skim the fat from the surface ; add then two table-spoonfuls of chopped gherkins, one table-spoonful of dry mustard diluted in a little cold water, two dessert-spoonfuls of wine vinegar, one salt-spoonful of pepper, two teaspoonfuls of chopped parsley. Place the pan over the fire for one minute only, and serve the gravy in a hot sauce-boat with the hares. Rabbit a la Tartare. — Take a rabbit and bone it. Then cut it into pieces, which marinade some hours in parsley, mushrooms, chives, and a clove of garlic, all chopped fine, together with pepper, salt, and oil ; dip each piece of rabbit in breadcrumbs, broil, sprinkling the pieces with the marinade. Serve with tartar sauce.