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Classic
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page 96
To make a Rabbit taste much like Hare.
Choose one that is young, but full-grown: hang it in the skin three or four
days; then skin it; and lay it without washing, in a seasoning of black pepper
and allspice in a very fine powder, a glass of port wine, and the same quantity
of vinegar, Baste it occasionally, for forty hours; then stuff it; and roast it
as a hare, and with the same sauce. Do not wash off the liquor that it was
soaked in.
To pot Rabbits.
Cut up two or three young but full-grown ones, and take the leg-bones off at the
thigh; pack them as closely as possible in a small pan, after seasoning them
with pepper, mace, Cayenne, salt, and allspice, all in very fine powder. Make
the top as smooth as you can. Keep out the heads and the carcases, but take off
the meat about the neck. Put a good deal of butter, and bake the whole gently.
Keep it two days in the pan; then shift it into small pots, adding butter. The
livers also should be added, as they eat well.
To blanch Rabbit, Fowl.
Is to set it on the fire in a small quantity of cold water, and let it boil; as
soon as it boils, it is to be taken out, and put into cold water for a few
minutes.
PART IV. SOUPS AND GRAVIES.
General Directions respecting Soups and Gravies.
WHEN there is any fear of gravy-meat being spoilt before it be wanted, season
well, and fry it lightly, which will preserve it two days longer; but the gravy
is best when the juices are fresh.
When soups or gravies are to be put by, let them be changed every day into fresh
scalded pans. Whatever has vegetables boiled in it, is apt to turn sour sooner
than the juices of meat. Never keep any gravy in metal.
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Classic
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