1370.—RABBIT, PILAU OF. (Fr.—Pilau de Lapin.)
Ingredients.—1 rabbit, ½ a lb. of Carolina rice, 4 ozs. of butter, 2 large onions sliced, 1½ pints of stock (about), salt and pepper.
Method.—Wash and dry the rabbit thoroughly, and divide it into neat joints. Heat 2 ozs. of butter in a stewpan, add the onions, and cook gently until lightly browned. Wash and drain the rice, add it to the onions and butter, stir over the fire for about 10 minutes, then cover with boiling stock and simmer gently. Fry the rabbit very slowly in the remainder of the butter until well browned, and put it, and the butter in which it was fried, into the stewpan containing the rice. Continue to cook slowly for 1 hour, or until the rabbit is quite tender, adding, from time to time, just as much stock as is necessary to prevent the rice sticking to the bottom of the stewpan, meanwhile keeping the stewpan closely covered. Serve the rabbit piled on the rice.
Time.—About 2 hours. Average Cost, 2s. to 2s. 3d. Sufficient for 3 or 4 persons. Seasonable from September to March.
The Himalaya Rabbit.—Amidst the mighty Himalaya mountains, whose peaks are the highest on the globe, the pretty rabbit here portrayed is found; and his colour seems to be like the snow, which, above the altitude of from 13,000 to 16,000 feet, perpetually crowns the summits of these monarchs of the world.
1371.—RABBIT PUDDING. (Fr.—Pouding de Lapin.)
Ingredients.—1 rabbit, ½ a lb. of pickled pork cut into dice, flour, salt and pepper, suet paste No. 1671.
Method.—Wash the rabbit, cut it into neat joints, and put the head, neck, liver and kidneys aside, to be afterwards stewed for gravy. Mix together 1 tablespoonful of flour, 1 teaspoonful of salt, ¼ of a teaspoonful of pepper; coat the pieces of rabbit with the mixture, and put them closely in a basin lined with paste, interspersing the dice of pork (see Beef and Kidney Pudding, No. 841). Nearly fill the basin with cold water, cover first with paste, and afterwards with 2 or 3 folds of greased paper, and steam for at least 2½ hours. Turn out the pudding on a hot dish and send the gravy made from the head, etc. to table separately.
Time.—To steam the pudding, from 2½ to 3 hours. Average Cost, 2s. to 2s. 4d. Sufficient for 5 or 6 persons. Seasonable from September to March.
1372.—RABBIT, ROAST WITH ESPAGNOLE SAUCE. (Fr.—Lapin Rôti à l'Espagnole.)
Ingredients.—1 rabbit, veal forcemeat (see Forcemeats), bacon, ¾ of a pint of Espagnole sauce No. 244.
Method.—Stuff the rabbit with the forcemeat, sew up the opening, and truss according to directions given on Trussing. Cover the back