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page 90
an onion finely minced, a pinch of mace, half a nutmeg, a pinch of pepper and
half a pound of salt pork cut in small thin slices. Cover and stew until tender.
Take out the rabbits and set in a dish where they will keep warm. Add to the
gravy a cup of cream (or milk), two well-beaten eggs, stirred in a little at a
time, a tablespoonful of butter, and a thickening made of a tablespoonful of
flour and a little milk. Boil up once; remove the sauce-pan from the fire,
squeeze in the juice of a lemon, stirring all the while, and pour over the
rabbits. Do not cook the head or neck.
FRIED RABBIT.
After the rabbit has been thoroughly cleaned and washed, put it into boiling
water, and let it boil ten minutes; drain it, and when cold, cut it into joints,
dip into beaten egg, and then in fine bread-crumbs; season with salt and pepper.
When all are ready, fry them in butter and sweet lard, mixed over a moderate
fire until brown on both sides. Take them out, thicken the gravy with a spoonful
of flour, turn in a cup of milk or cream; let all boil up, and turn over the
rabbits. Serve hot with onion sauce. (See Sauces.) Garnish with sliced lemon.
RABBIT PIE.
This pie can be made the same as "Game Pie," excepting you scatter through it
four hard-boiled eggs cut in slices. Cover with puff paste, cut a slit in the
middle, and bake one hour, laying paper over the top should it brown too fast.
BROILED RABBITS.
After skinning and cleaning the rabbits, wipe them dry, split them down the back
lengthwise, pound them flat, then wrap them in letter paper well buttered, place
them on a buttered gridiron, and broil over a clear, brisk fire, turning them
often. When sufficiently cooked, remove the papers, lay them on a very hot
platter, season with salt, pepper, and plenty of butter, turning them over and
over to soak up the butter. Cover and keep hot in a warming oven until served.
SALMI OF GAME.
This is a nice mode of serving the remains of roasted game, but when a
superlative salmi is desired, the birds must be scarcely more than half roasted
for it. In either case, carve them very neatly, and strip every particle of skin
and fat from the legs, wings and breasts; bruise the bodies well, and put them
with the skin and other trimmings into a very clean stew-pan. If for a simple
and inexpensive dinner, merely add to them two sliced onions, a bay-leaf, a
small
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