RABBIT

Fried Rabbit

Cut a rabbit into neat joints and flour them well. Make some dripping hot in the frying-pan, then put in the joints and fry to a nice brown. Mix one ounce of butter, two tablespoonfuls of mushroom ketchup, one teaspoonful of minced shallot for the gravy, and serve up with the rabbit on a very hot dish.

Jugged Rabbit

Cut a rabbit into neat joints, and fry till brown, with one minced onion. Put into a stewpan with a pint of thickened brown gravy, and the onion. Season with a little lemon-juice, red currant jelly, pepper and salt. Simmer for half an hour, then dish. Garnish with force-meat balls.

Rabbit Pie

Make a paste with half a pound of flour, tliree to four ozs. Of lard or dripping, a pinch of salt, half a tea-spoonful of baking powder and cold water. Lay at the bottom of the dish some potatoes cut in slices, and having cut up the rabbit, put it on them; season with pepper and salt, and pour on them about half a pint of water. Cover the pie with pastry, leaving a hole to allow the steam to escape, and bake for two hours.

Rabbit Pie (2)

Cut the meat from two rabbits, and add a pound of fat bacon cut into small pieces. Season with pepper, salt, powdered cloves, and an onion. Add some stock, cover with a good crust, and bake an hour and a half.

Rabbit Pudding

Lino a pudding-basin with suet crust. Cut up a rabbit into neat joints, and together with pieces of fat pickled pork, fill a basin, seasoning with herbs, pepper, and salt. Add very little water, cover over with crust, and tie up tightly in a pudding-cloth. Boil for three hours and a half and serve hot.

Rabbit Quenelle

Boil a rabbit, then mince the meat, pound well in a mortar, and mix into a stiff paste with one egg and a little cream; season with mace and white pepper. Pour into a mould, tie up in a cloth, and boil for three-quarters of an hour. Serve with white sauce.

Roast Rabbit

Truss the rabbit, stuff it with veal force meat and roast, basting it often with butter. Before serving, mix a spoonful of flour with four spoonfuls of milk, stirring into it the yolks of two well-beaten eggs. Season with salt, pepper, and grated nutmeg. Baste the rabbit thickly with this mixture, and when dry, baste again with butter. Place on a hot dish when cooked, and pour round it some good brown gravy, boiled up with the minced liver of the rabbit. Serve with red jelly.

Stewed Rabbit

Cut a young rabbit into pieces, put into a stew-pan with a pound of pickled pork cut into slices; tie an onion stuck with cloves in a piece of muslin, and boil all together for about two hours. About twenty minutes before serving, make a thickening of milk and flour, and stir in the gravy. Serve with red-currant jelly.

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