Rabbit (a la Minute). — Cut a fresh young rabbit into neat joints. Dissolve two or three ounces of butter in a stewpan, put in the pieces of rabbit, and turn them about until they are lightly browned all over. Pour over them as much stock or water as will cover them, and add a little pepper and salt, a blade of mace, two table-spoonfuls of chopped parsley, and three or four mushrooms if these are to be had. Let aU simmer gently together until the rabbit is done enough, and, ten minutes before it is taken from the fire, thicken the gravy with a dessert-spoonful of flour✪ Rabbit (a la Minute). Serve very hot. A glassful of sherry may be added to the sauce or not. Time altogether, forty minutes. Pro- bable cost, 2s. 6d. SuflBcient for two or three persons. Rabbit (a la Poulette). — Cut up a fresh young rabbit into neat joints convenient for serving. Lay these in a pie-dish, cover with equal parts of milk and water, and let them soak for an hour or two; this will render them juicy and tender. Drain them, put them into a stewjaan, pour over them as much boiling white stock or water as wiU cover them, and add a tea-spoonful of salt^ half a tea- spoonful of white pepper, a bimch of parsley, two small button onions, a blade of mace, and six or eight mushrooms✪ Rabbit (a la Poulette). Let the sauce boil up, then draw the saucepan to the side, and let its contents simmer very gently indeed for half an hour. Take up the meat, and set it aside for a short time. Strain the sauce, and boil quickly until it is reduced one-third. Stir into it two table-spoonfuls of thick cream, put in the pieces of rabbit, and let them remain until they are hot RAB ( 683 ) RAB through, but the sauce must not boil after the meat is put in a second time. Arrange the rabbit in a dish, pour the sauce over it, and garnish with parsley and cut lemon. A glassful of light wine may be added to the sauce or not. Time altogether, two hours. Probable cost, 2s. 6d. Sufficient for two or three persons. Rabbit (a la Tartare). — A French recipe. — Take a rabbit, and bone it. Then cut it into pieces, which marinade some hours in parsley, naushi'ooms, chives, and a clove of garlic, all chopped fine, together with pepper, salt, and oil ; dip each piece of rabbit in bread-crumbs, broil, sprinkling the pieces with the marinade. Serve in a sauce a la Tartare {see Tartar Sauce). Probable cost, rabbit, 7d. to 9d. per pound. Rabbit and Eel, Matelote of .—Take a plump young rabbit, a fine eel, and three or four slices of bacon. Skin, empty, and wash the rabbit, cut it into small joints, and if the head is to be used, split it in halves, and take out the eyes. Skin and empty the eel, and di^^de it into short lengths. Fry the rabbit and eel in hot fat, together with the bacon cut into dice, till all are brightly bro\\Tied and half cooked ; take them up, set them aside, and in the same fat frj^ half a dozen button onions or two moderate-sized onions sliced, and a dozen button mushrooms✪ Rabbit (a la Tartare) if these are to be had. When these also are browned, put them in a clean saucepan with the fried rabbit and eel, and mix as much flour with the hot fat as is required to make a smooth paste.

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Rabbit (a la Minute). — Cut a fresh young rabbit into neat joints. Dissolve two or three ounces of butter in a stewpan, put in the pieces of rabbit, and turn them about until they are lightly browned all over. Pour over them as much stock or water as will cover them, and add a little pepper and salt, a blade of mace, two table-spoonfuls of chopped parsley, and three or four mushrooms if these are to be had. Let aU simmer gently together until the rabbit is done enough, and, ten minutes before it is taken from the fire, thicken the gravy with a dessert-spoonful of flour. Serve very hot. A glassful of sherry may be added to the sauce or not. Time altogether, forty minutes. Pro- bable cost, 2s. 6d. SuflBcient for two or three persons. Rabbit (a la Poulette). — Cut up a fresh young rabbit into neat joints convenient for serving. Lay these in a pie-dish, cover with equal parts of milk and water, and let them soak for an hour or two; this will render them juicy and tender. Drain them, put them into a stewjaan, pour over them as much boiling white stock or water as wiU cover them, and add a tea-spoonful of salt^ half a tea- spoonful of white pepper, a bimch of parsley, two small button onions, a blade of mace, and six or eight mushrooms. Let the sauce boil up, then draw the saucepan to the side, and let its contents simmer very gently indeed for half an hour. Take up the meat, and set it aside for a short time. Strain the sauce, and boil quickly until it is reduced one-third. Stir into it two table-spoonfuls of thick cream, put in the pieces of rabbit, and let them remain until they are hot RAB ( 683 ) RAB through, but the sauce must not boil after the meat is put in a second time. Arrange the rabbit in a dish, pour the sauce over it, and garnish with parsley and cut lemon. A glassful of light wine may be added to the sauce or not. Time altogether, two hours. Probable cost, 2s. 6d. Sufficient for two or three persons. Rabbit (a la Tartare). — A French recipe. — Take a rabbit, and bone it. Then cut it into pieces, which marinade some hours in parsley, naushi'ooms, chives, and a clove of garlic, all chopped fine, together with pepper, salt, and oil ; dip each piece of rabbit in bread-crumbs, broil, sprinkling the pieces with the marinade. Serve in a sauce a la Tartare {see Tartar Sauce). Probable cost, rabbit, 7d. to 9d. per pound. Rabbit and Eel, Matelote of .—Take a plump young rabbit, a fine eel, and three or four slices of bacon. Skin, empty, and wash the rabbit, cut it into small joints, and if the head is to be used, split it in halves, and take out the eyes. Skin and empty the eel, and di^^de it into short lengths. Fry the rabbit and eel in hot fat, together with the bacon cut into dice, till all are brightly bro\\Tied and half cooked ; take them up, set them aside, and in the same fat frj^ half a dozen button onions or two moderate-sized onions sliced, and a dozen button mushrooms if these are to be had. When these also are browned, put them in a clean saucepan with the fried rabbit and eel, and mix as much flour with the hot fat as is required to make a smooth paste.

Cassell's dictionary of cookery