with slices of streaky bacon, baste well with hot dripping, and roast from 50 to 60 minutes before a clear fire or in a moderately hot oven. Baste frequently, otherwise the flesh will be dry, and a few minutes before serving remove the bacon to allow the back of the rabbit to brown. Remove the skewers, serve on a hot dish with some of the sauce poured round, garnish with the bacon cut into dice, or have ready some crisply-fried small rolls of bacon, and send the remainder of the sauce to table in a sauce-boat.
Time.—From 50 to 60 minutes. Average Cost, 2s. 6d. to 2s. 9d. Sufficient for 3 or 4 persons.
1373.—RABBIT, RICH STEW OF. (Fr.—Gibelotte de Lapin.)
Ingredients.—1 rabbit, ¼ of a lb. of streaky bacon, 1 pint of good stock, 1 glass of claret, 2 ozs. of butter, 1½ ozs. of flour, 18 button onions, a bouquet-garni (parsley, thyme, bay-leaf), 2 cloves, 6 peppercorns, salt and pepper.
Method.—Divide the rabbit into small joints, cut the bacon into dice, and peel the onions. Heat the butter in a stewpan, fry the onions and bacon until brown, and remove to a plate. Now put in the rabbit, and when it has acquired a little colour sprinkle in the flour, and continue the frying until both rabbit and flour are well browned. Replace the onions and bacon, add the hot stock, bouquet-garni, cloves, peppercorns, and salt to taste, cover closely, and stew gently for about 1 hour, or until the rabbit is tender. 15 minutes before serving add the claret, and when the sauce again reaches simmering point put in the liver, previously washed and cut into small pieces, and let it cook for about 10 minutes. Pile the rabbit in the centre of a hot dish, season the sauce to taste and strain it over, garnish the base with groups of bacon-dice and onions, and serve.
Time.—About 1½ hours. Average Cost, 2s. 6d. Sufficient for 3 or 4 persons.
1374.—RABBIT SOUFFLÉ. (Fr.—Soufflé de Lapin.)
Ingredients.—6 ozs. of finely-chopped raw rabbit, 2 ozs of butter, 2 ozs. of flour, 3 eggs, ½ a pint of milk, salt and pepper, brown sauce (see Sauces).
Method.—Melt the batter, add the flour, stir in the milk, simmer gently for 10 minutes, and put the sauce aside to cool. Pound the flesh of the rabbit until smooth, work in the yolks of eggs, add the white sauce, and season liberally with salt and pepper. Pass the mixture through a wire sieve, add the stiffly-whipped whites of eggs, and turn into a well-butterd soufflé-tin. Steam gently from 40 to 50and serve with the brown sauce poured round.