simmer gently for 1½ to 1¾ hours. Before serving, add the lemon-juice and seasoning if necessary. Pile the rabbit in the centre of a hot dish, strain the sauce over, and serve the rice separately.
Time.—From 2¼ to 2½ hours. Average Cost, from 2s. to 2s. 6d. Sufficient for 3 or 4 persons.
1360.—RABBIT CUTLETS. (Fr.—Côtelettes de Lapin.)
Ingredients.—2 rabbits, liver farce No. 398, brown sauce (see Sauces), egg, breadcrumbs, butter or frying-fat, parsley.
Method.—Cut off the legs and necks of the rabbits, and put them aside to be converted into a ragoût or pie. Remove the flesh from the back of each rabbit, keeping it whole, and afterwards divide it into pieces of even and suitable size. Flatten them with a cutlet-bat, trim neatly, and fry gently for 10 or 15 minutes in hot butter or fat. Press between 2 dishes until cold, then cover one side rather thickly with liver farce, and coat carefully with egg and breadcrumbs. Fry in a deep pan of fat until nicely browned, then drain well and serve garnished with fried parsley. Send the sauce to table in a sauce-boat.
Time.—To fry, 10 or 15 minutes, and afterwards 6 or 7 minutes. Average Cost, rabbits from 1s. 2d. to 1s. 6d. each. Seasonable from September to March.
1361.—RABBIT, DARIOLES OF. (Fr.—Darioles de Lapin.)
Ingredients.—½ a lb. of finely-chopped raw rabbit, 1 oz. of panada, 2 tablespoonfuls of brown sauce No. 233, 2 tablespoonfuls of cream, 1 egg, salt and pepper, mushroom or oyster sauce.
Method.—Pound the rabbit until smooth, add the egg, panada, salt and pepper to taste, and, when well mixed, pass through a fine wire sieve. Stir in the cream and brown sauce, press the preparation lightly into well-buttered darioles, and steam gently until firm. Unmould and serve with mushroom, oyster or celery sauce.
Time.—To steam the darioles, from 20 to 25 minutes. Average Cost, 1s. 8d. to 2s. 2d. Sufficient for 6 or 8 darioles. Seasonable from September to March.
1362.—RABBIT, FRICASSEE OF. (Fr.—Lapin en Fricassée.)
Ingredients.—1 young rabbit, 2 ozs. of butter, 1½ ozs. of flour, white stock, ½ a pint of milk, 2 onions sliced, 1 carrot sliced, ½ a small turnip sliced, 1 or 2 strips of celery shredded, a bouquet-garni (parsley, thyme, bay-leaf), 1 blade of mace, 6 white peppercorns, salt and pepper.