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Classic
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page 45
thickness, and pour it over your rabbits. Garnish with lemons and barberries.
To boil Rabbits with Onions.
Truss your rabbits short, with the heads turned over their shoulders: Let them
be boiled off very white. Serve them up with the Onion sauce, No. 25, and
garnish with lemon and raw parsley.
To boil Woodcocks or Snipes.
Boil them either in beef gravy, or good strong broth made in the best manner;
put your gravy, when made to your mind, into a sauce-pan, and season it with
salt; take the guts of your snipes out clean, and put them into your gravy, and
let them boil; let them be covered close, and kept boiling, and then ten minutes
will be sufficient. In the mean time, cut the guts and liver small. Take a small
quantity of the liquor your snipes are boiled in, and stew the guts with a blade
of mace. Take some crumbs of bread, (about the quantity of the inside of a stale
roll) and have them ready fried crisp in a little fresh butter; when they are
done, let them stand ready in a plate before the fire. When your snipes or
woodcocks are ready, take about half a pint of the liquor they are boiled in,
and put two spoonfuls of red wine to the guts, and a lump of butter rolled in
flour, about as big as a walnut; set them on the fire in a sauce-pan. Never stir
it with
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