and garnished with the dice of turnip and carrot, which should be previously boiled separately.
Time.—About 2½ hours. Average Cost, 1s. 8d. to 2s. Sufficient for 3 or 4 persons. Seasonable from September to March.
1380.—RABBIT, TURBAN OF.
Ingredients.—2 rabbits, larding bacon, 1 oz. of butter, ½ an oz. of flour, 1 egg, ½ a gill of stock or water, pepper and salt, glaze, brown sauce (see Sauces, No. 233.).
Method.—Separate the flesh from the bones (see Rabbit Cutlets, No. 1360, and Rabbit, Fillets Of, No. 1361), divide the back into pieces of even size, and lard them neatly. Melt the butter, stir in the flour, add the stock, cook until the mixture leaves the sides of the pan, then put it aside to cool. Chop the remainder of the flesh finely, or pass it 2 or 3 times through a mincing machine, and afterwards pound it until smooth. Work in the panada, add the egg and seasoning to taste, and when well mixed pass through a fine wire sieve. Press the mixture lightly into a well-buttered border or turban mould, and steam until firm. Meanwhile, the fillets should have been braised and glazed according to directions given in Rabbits, Fillets Of. Now arrange them neatly within the shape, pour the sauce round, and serve.
Time.—To cook the fillets, about 1 hour. To steam the turban, about 35 minutes. Average Cost, 3s. to 3s. 6d. Sufficient for 5 or 6 persons.
