flour, 2 cloves, 1 blade of mace, 1 bay-leaf, salt and pepper, small rolls of crisply-fried bacon.
Method.—Cut up the rabbit, fry it in hot butter, removing the pieces as soon as they are lightly browned. Fry the onions and flour until well browned, add the stock, herbs and seasoning, stir until boiling, then replace the rabbit, cover, and simmer gently for about 1 hour. Arrange the rabbit neatly on a hot dish, strain over the sauce, and garnish with the bacon.
Time.—From 1¾ to 2 hours. Average Cost, 1s. 9d. to 2s. 6d. Sufficient for 3 or 4 persons. Seasonable from September to March.
1378.—RABBIT, WHITE STEW OF. (Fr.—Lapin en Blanquette.)
Ingredients.—1 young rabbit, ¾ of a pint of white stock, ¾ of a pint of milk, 1 oz. of butter, 1 oz. of flour, 1 onion sliced, 1 or 2 strips of celery shredded, 1 blade of mace, 8 white peppercorns, salt and pepper. For the garnish: 2 tablespoonfuls each of finely-shredded carrot, onion and turnip.
Method.—Wash and joint the rabbit, place it in a stewpan with the stock and milk, and bring to the boil. Add the onion, previously blanched, celery, mace, peppercorns and a little salt, and simmer gently until the rabbit is tender. Knead the flour and butter together, and add it, in small pieces, when the rabbit is three-quarters cooked. Serve with the sauce strained over, garnished with the vegetables, previously cooked separately.
Time.—From 1¼ to 1¾ hours. Average Cost, 2s. to 2s. 6d. Sufficient for 3 or 4 persons. Seasonable from September to March.
1379.—RABBIT, RAGOÛT OF. (Fr.—Ragoût de Lapin.)
Ingredients.—1 rabbit, 4 ozs. of streaky bacon, 2 ozs. of butter, 1½ ozs. of flour, 1 onion cut into dice, 1 carrot cut into dice, ½ a small turnip cut into dice, 6 peppercorns, salt and pepper, 1 pint of boiling stock or water.
Method.—Wash and dry the rabbit thoroughly, and cut the bacon into 1 inch squares. Heat the butter in a stewpan, fry the rabbit until the entire surface is nicely browned, then remove and keep it hot. Fry the onion slightly, put in the flour, stir and cook slowly until well-browned, and add the stock or water. Boil gently for 10 minutes, add salt to taste, put in the carrot and the turnip, and the bacon and peppercorns. Replace the rabbit in the stewpan, cover closely, and cook very gently for about 2 hours, or until the rabbit is tender. Serve on a hot dish, with the sauce strained over,
