Practical household cookery

Skin, draw, and wash a rabbit clean ; cut it into two or thi*ee inch pieces; slice a quarter of a pound of streaky bacon into two-inch strips half an inch thick ; fiy them in a sautd-pan, with an ounce of butter, to a yellow colour ; remove the bacon to a plate ; fry the pieces of rabbit in the same pan for ten minutes; sprinkle over them two tablespoonfuls of flour; continue to fry and stir on the fire for three minutes longer; add half a pint of good broth, half a pint of claret , a '* bouquet garni," salt' and pepper to taste, eighteen small button onions, previously fried in butter, and the strips of fried bacon. Simmer this with the lid on for about twenty minutes; take out the " bouquet garni," dish up the stew, and serve with fried croutons. 596. BABBIT STEWED A LA CHASSEUR. Skin, draw, and wash a rabbit clean ; cut off each hindleg at the joint, even with the loins ; remove the shoulders in the same way; separate the neck from the head; split both in halves, and divide the loin or back into six pieces. Put these into a saut^-pan with two ounces of clarified butter, and fry them over a brisk fire to a nice brown colour; then sprinkle over them a tablespoonful each of finely chopped shalots, parsley, and fresh mushrooms ; cover the pan and set it over a slow fire for about ten minutes ; after which, sprinkle in a tablespoonful of flour ; toss and stir over the fire for two or three minutes longer ; add a pint of broth, a small piece of meat-glaze, and half a pound of fresh mushrooms ; season with salt, pepper, and a pinch of grated nutmeg. Simmer this for ten minutes, taking care to stir it occasionally, and then squeeze the juice of a lemon over the contents; stir again; dish up with a garnish of croutons, and serve. 597. RABBIT A LA PROVENgALE. After having skinned and cleaned a rabbit in the usual way, cut it into two-inch pieces ; put a gill of salad-oil into a saut^-pan with a clove of garlic chopped very fine ; fry the pieces of rabbit with it to a nice brown colour over a brisk fire ; drain off the fat ; moisten with a pint of bi-oth, half a pint of Tomato sauce, six fresh tomatoes cut in quarters, and salt and pepper to taste. Stir this over the fire and simmer gently with the lid on for twenty minutes ; sprinkle a tablespoonful of finely chopped parsley a few minutes before removing the pan from the fire; then dish it up, pour the sauce over, and serve. 598. CURRIED RABBIT. Clean and cut a rabbit as in the foregoing; cut in small dice two onions of medium size, and fry them in a saut6- pan over a moderate fire for five minutes, with two ounces of butter and an ounce of curry powder ; stir the while, to prevent burning. Then add the pieces of rabbit, and brown them round slightly ; after which, sprinkle over the lot three tablespoon fuls of flour. Continue the stirring three minutes longer ; add a quart of good stock and salt and pepper to taste, and simmer for three-quarters of an hour with the lid on, when the rabbit will be done. Pour the contents pf the saut^-pan into a colander, over a basin ; clean and put the pieces of rabbit into a stewpan ; strain the sauce from the basin through a tammy into the stewpan with the rabbit ; all but boil it, and then dish it up ; pour the sauce over, and serve with half a pound of rice, previously boiled in plain water, properly washed afterwards in cold water, to remove the starch and separate the grain, and either warmed up by steam or spi^ead on a dish in a hot closet to dry and warm. 599. RABBIT A LA NAPOLITAINE. Prepare a rabbit as before, and brown the pieces in a stewpan with two ounces of butter, then drain off the grease, add a quart of Keapolitan sauce (No. 208), pre-