and let them remain in it for at least 1 hour, turning frequently. Make the mayonnaise sauce as directed, and add to it the chopped gherkin. Drain the pieces of rabbit well, coat them with egg and breadcrumbs, and fry in hot fat until nicely browned. Drain well, arrange in a pyramidal form on a hot dish, garnish with crisply-fried parsley, and serve the mayonnaise sauce in a sauce-boat.
Time.—From 1½ to 2½ hours. Average Cost, 2s. 3d. to 2s. 9d. Sufficient for 3 or 4 persons.
1365.—RABBIT, JUGGED. (Fr.—Civet de Lapin.)
Ingredients.—1 rabbit, 1 pint of good stock, 1 glass of port or claret, 1 dessertspoonful of lemon-juice, 2½ ozs. of butter, 1 oz. of flour, 1 medium-sized onion, 2 cloves, 8 peppercorns, a bouquet-garni (parsley, thyme, bay-leaf), salt and pepper, veal forcemeat No. 413, red-currant jelly.
Method.—Wash and dry the rabbit and cut it into neat joints. Fry in 1½ ozs. of hot butter until well browned, and afterwards follow the directions for Hare, Jugged, p. 763.
Time.—To cook, about 2 hours. Average Cost, 2s. 3d. to 2s. 6d. Sufficient for 3 or 4 persons. Seasonable from September to March.
The Rabbit House.—To keep rabbits in good health, especially if they are valuable and of a pure and delicate breed, it is very important that the hutches should be properly constructed, sheltered from draughts, and protected from damp. If a number of rabbits are kept, a dry brickwork building, such as a stable or similar outbuilding, with good ventilation, may advantageously be used for this purpose. Around three sides of the building hutches in tiers should be arranged, the lowest tier being placed some few inches from the ground. The size of the hutches will be dependent upon the number of rabbits and the particular purpose for which they are required, but should not be less than 20 in. in width, constructed of white deal, with a gradual slope from the front to the back of the hutch, the latter being provided with a zinc gutter. Each hutch should be divided into two sections, the smaller, about one-third of the length of the hutch, serving a a dark or sleeping compartment with an arched hole, made smooth to prevent injury to the fur of the rabbit when passing from one part of the hutch to the other. A double floor to the hutch will conduce to the health and cleanliness of the rabbit. The lower floor should be constructed of pine, about 1 in. in thickness, and the upper floor made of half-inch laths, 1 in. apart, placed diagonally or at right angles to one another. In the case of "outside hutches" care must be taken that the hutches have a southern aspect, and are protected from cold and wet, but ventilation must not be forgotten, for pure air is indispensable where many rabbits are kept; it should, however, be regulated in cold or wet weather by the closing or shutting of opposite doors or windows. Where a large number of rabbits are kept for breeding and rearing for the market, a rabbit-court is the most advantageous for that purpose.
1366.—RABBIT, LARDED AND BRAISED. (Fr.—Lapin piqué et braisé.)
Ingredients.—1 rabbit, larding bacon, stock, 1 oz. of butter, 1 oz. of flour, 2 ozs. of dripping, a bouquet-garni (parsley, thyme, bay-leaf), salt and pepper.
Method.—Wash and dry the rabbit thoroughly, cut it into neat pieces, and lard each piece by inserting thin strips of larding bacon. Heat the dripping in a stewpan, fry the rabbit quickly until lightly browned, and drain away the fat. Cover with stock, add salt and pepper to taste, and the herbs tied in muslin, cover closely, and cook gently from 1¼ to 1½ hours, or until the rabbit is quite tender. Knead the butter and flour to-