477. Rabbit

Rabbits will form excellent side dishes, providing they are boned neatly, larded, and braised, they may also be lined inside with bacon cut in thin slices, the fatter the better, and a stuffing added, which may be either the same as hare or veal.

478. Rabbits

Fillet those the same as fillets of hare, No. 466. You may if you wish leave the fillet adhering to the leg when removed so far from the back, turn it over upon the leg, and lard with bacon or truffles that side, the bones are most excellent in your clear stock.

479. How To Roast Rabbits

The rabbit should hang in its skin from four to five days, as the weather will permit, then skin it, make a strong seasoning of black' pepper, ground allspice, cayenne, a little nutmeg, three parts of a gill of vinegar, and the same quantity of port wine. Let it remain in this pickle a day and a half, turning and rubbing it frequently; stuff it, and truss it as a hare, and serve with it the same sauce.

Rabbit - Roasted

Truss it with the head on, blanch the liver, heart, and kidneys, and chop them fine with a little parsley and shalot, and some pepper and salt, put it into a little gravy and butter, and boil it a little; either put the sauce in a boat or in the dish under the rabbit.

480. Boiled Rabbits

A rabbit should boil only twenty minutes, and boil slowly; if larger than common an extra ten minutes may be allowed; it should be sent to table smothered in onion sauce, the water should be kept free from scum. It is trussed for boiling differently to what it is for roasting.

481. How To Fry Rabbits

Clean and wash thoroughly, scald ten minutes, cut up into joints, coat with egg and bread crumbs, sprinkle over a little pepper and salt, fry over a clear fire, a quarter of an hour will be enough; serve with a gravy made with the liver of the rabbit, and the gravy in which the rabbit is fried, when done pour it into the dish, let it run under the rabbit.

482. Dressed Rabbit, From The Day Before

Cut it into pieces, and put them into some good white or brown sauce.

483. Rabbit With Onions

Truss your rabbit, and lay it into cold water, if for boiling pour the gravy of onions over it, if you have a white stock pot on, boil it in that.

484. Rabbit A La Francaise

Cut it into pieces, but save the liver, take a piece of bacon, cut it in pieces, put it into a stewpan, and fry it brown; take it out, and place it in a plate; put into the stewpan a piece of butter of the size of a crown-piece, or twice the size of a walnut, and add the pieces of the rabbit; toss it well, when it begins to get brown sprinkle a little flour over it; keep turning it; as soon as the flour becomes dry whip it into a dish. Add to the sauce in the pan more butter, stir until brown, then put in a tea-cupful of water, stir well, put in the bacon, a small quantity of parsley and thyme, a bay leaf, plenty of small onions, pepper and salt, and the rabbit. Stew slowly five hours. Should the sauce decrease, add a little more water and a small lump of butter.

485. Fricassee - White Or Brown

If a fresh rabbit, cut off the joints and the back, divide into three or four pieces then fry them; if for brown, do the meat brown; if for white, do not brown, you will likewise do the same for curries, then gently boil them in some good white stock, reducing the same liquor, then add some bechamel sauce to it, or if for brown coolie sauce, season with lemon juice, cayenne pepper, and salt, add mushrooms if you have them.