Cassell's dictionary of cookery

Time, twenty minutes to fry the rabbit. Probable cost, 2s. 3d., exclusive of the wine. Sufficient for three or four persons. Rabbit, Fried (another way).— Prepare the rabbit as before, and cut it up into pieces not larger than a hen's egg. Dip these into beaten egg, and afterwards into nicely-seasoned bread-crumbs, and fry in hot fat till they are brightly browned. Pile them on a hot dish, pour the gravy round them, and serve very hot. The gravy may be prepared as follows: — Wash the liver of the rabbit, and boil it for five minutes, let it get cold, and mince it finel}^ Simmer an inch or two of lemon-rind in a quarter of a pint of gravy till it is pleasantly flavoured. Strain it, and thicken with half a tea-spoonful of thickening, or, faihng this, with a small lump of butter rolled in flom-. When the sauce is of the proper consistency, stir in the liver and two table-spoonfuls of cream. Let it boil for one minute, and it will be ready for use. If liked, a tea-spoonful of lemon-juice may be added just before it is poured round the rabbits, or the cream may be omitted, and a table-spoonful of mushroom ketchup used instead of it. Time, a quarter of an hour to fry the rabbits. Probable cost, 2s. 3d. Sufficient for three or four persons. Rabbit, Galantine of (a breakfast, luncheon, or supper dish). — Take two plump young rabbits. Cut oft' the heads, entirely remove the bones from both, and fasten slices of fat bacon over one, to cover the outer or skin side of it. Mince the flesh of the other rabbit finely, and with it an equal quantity of fat bacon, and a little pepper and powdered mace. No salt will be required, as it is probable that the bacon will be sufficiently salted. Lay the boned rabbit flat on a table, spread half the forcemeat upon it, arrange on this some strips of ham, tongue, and bacon, together with a truffle or two or a few mushrooms chopped small, if these are at hand, and spread another layer of forcemeat over aU. Sew up the rabbit neatly, as nearly as possible in its original form, fasten it securely that the forcemeat, &c., may not escape, and tie it in a white cloth. Lay two or three slices of bacon at the bottom, of a saucepan, place the rolled meat upon these, and add the heads and bones of the rabbit and any other bones there may be, together with two carrots, a large onion stuck with two cloves, a. bunch of parsley, a sprig of thyme, a bay -leaf, and a Httle pepper and salt. Pour over these ingredients as much good stock as will barely cover them, and simmer all very gently together, carefully removing the scum as it rises, until the galantine is done enough, that is, until it can be easily pierced with a skewer. Let the galantine get cold in the liquor in which it was stewed. Lift it out, strain the liquor, boil it down until it is so far reduced that it will form a jelly when cold, and clarify with white of egg. Pour this jelly upon plates, that it may set firm, brushing one or two coats of it over the galantine to serve as glaze. Dish the galantine on a white napkin, and garnish with the savoury jelly, cut into dice, cubes, stars, &c. A galantine is always served cold. Time to simmer, three or four hours. Probable cost of rabbits, 7d. to 9d. per pound.