Method.—Cut the rabbit into neat joints, and after rinsing in warm water, place them in a stewpan, and add just sufficient white stock to cover. Bring to boiling point, add the prepared vegetables, peppercorns and a little salt, cover closely, and cook gently for about 1¼ hours, or until the rabbit is tender, adding a little milk from time to time, to replace the stock. Meanwhile melt the butter, add the flour, stir and cook gently without browning, and put aside until wanted. When ready, take up the rabbit and keep it hot, strain and add ¾ of a pint of the stock to the blended flour and butter, stir until boiling, and simmer gently for 10 minutes. Pass the vegetables through a fine sieve, and stir the purée into the sauce. Season to taste, replace the rabbit, make thoroughly hot, then serve.
Time.—About 1½ hours. Average Cost, 1s. 9d. to 2s. Sufficient for 3 or 4 persons. Seasonable from September to March.
1363.—RABBIT, FILLETS OF. (Fr.—Filets de Lapin.)
Ingredients.—2 rabbits, larding bacon, a mirepoix (see No. 949), stock glaze, ½ a pint of brown sauce.
Method.—Remove the flesh from the back of each rabbit (see Rabbit Cutlets), divide into pieces of suitable size, and lard one side of them in close even rows. Place the vegetables in a stewpan, add stock to nearly cover them, and lay the fillets on the top. Cover with a greased paper, put on the lid, which should fit closely, and cook very gently for about 1 hour, adding more stock from time to time. Put the fillets into a hot oven for a few minutes, to crisp the bacon, then brush them over with glaze, and serve on a hot dish with the sauce poured round.
Time.—To braise the fillets, about 1 hour. Average Cost, rabbit from 1s. 2d. to 1s. 6d. Sufficient for 5 or 6 persons. Seasonable from September to March.
1364.—RABBIT, FRIED WITH TARTARE SAUCE. (Fr.—Lapereau frit à la Tartare.)
Ingredients.—1 young rabbit. For the marinade, or sauce: ¼ of a pint of salad-oil, 1 tablespoonful of chili vinegar, 1 tablespoonful of malt, vinegar, 1 finely-chopped shallot, 2 cloves, 1 bay-leaf, 1 blade of mace, salt and pepper, ¼ of a pint of mayonnaise sauce No. 201, 1 tablespoonful of coarsely-chopped pickled gherkins, egg, breadcrumbs, frying-fat.
Method.—Bone the legs of the rabbit, and remove the flesh from the back in large fillets. Place them in a deep dish, pour over the marinade,