Cassell's dictionary of cookery

This is a convenient way of using the remains of cold dressed rabbit. Time, about a quarter of an hour to boil the boudins. I'robable cost of rabbits, 7d. to 9d. per pound. Rabbit, Boudins of (a la Keinc).— Prepare in the same manner as croquettes (see Rabbit, Croquettes of: M. Ude's way); roll the meat into large boudins, sausage shape, dip into egg and bread-crumbs, and fry them. Serve under them some velouté, with a little glaze of game. For croquettes or boudins a la riche, made of fowls, rabbits, or game, if you should have by you some sweetbreads, they will be a great improvement, as they make them more mellow and delicate. Rabbit, Broiled (a la Maintenon).— Cut up a fresh young rabbit into neat joints convenient for serving. Put these into a stewpan, pour over them as much good stock as will barely cover them, and put with them a bunch of parsley, one or two sticks of celery, two onions, a blade of mace, a sliced carrot, six or eight peppercorns, and half a dozen mushrooms. Let them simmer gently for half an hour. Take them up, drain them, and let them cool. Cut as many pieces of writing-paper as there are pieces of rabbit, butter these, and lay inside each one a piece of fat bacon. Lay the rabbit on this, and sprinkle over it a little white pepper and grated nutmeg. Fold the paper round the meat, and broil the pieces of rabbit over a clear fire until the bacon has had time to cook sufficiently. Serve in the papers. Thicken the RAB ( 685 ) BAB gravy with a little brown thickening, and send it to table in a tureen. Time to broil the rabbit, ten minutes. Probable cost of rabbits, 7d. to 9d. per pound. Sufficient for two or three persons. Rabbit Cake (a breakfast, luncheon, or supper dish). — Take the white meat from two young rabbits. Put the bones into a saucepan, cover them with cold water, add an onion, a bunch of sweet herbs, and a little pepper and salt, and let these ingredients stew gently until the gravy is strong and pleasantly flavoured. Strain, thicken with a Little flour and butter, stir one or two spoonfuls of cream into the gravy, and let it boil until it is smooth and of the consistency of custard. Take the weight of the meat in fat bacon, cut this into small pieces, and melt these in a saucepan over a gentle fire. In two or three minutes put the pieces of rabbit into the pan with them, accompanied by a bunch of parslej', a sprig of thyme, a bay-leaf, and a little pepper, and stir all with a wooden spoon until the meat is sufficiently dressed. Turn the contents of the saucepan into a mortar with half the quantity of panada {see Panada), pound all together to a smooth paste, and rub this through a hair sieve. Moisten the forcemeat with a small quantity of the sauce made from the bones, and bind it together with the yolks of two or three eggs. Taste the forcemeat, to ascertain whether or not it is pleasantly flavoured, and, if further seasoning is required, pound the mixture again after it is added. A few mushrooms or trufiles cut small may be added if liked. Butter two round moulds of different sizes, and press the forcemeat into these. Cover them, put them into a large pan containing boiling water three or four inches deep, and keep this boiling until the forcemeat is sufficiently cooked. Let it get cold.