Cassell's dictionary of cookery

per pound. Sufficient for four or five persons. Rabbit, Marinaded and Tried.— Cut the rabbit into neat pieces the size of an egg. Lay these in a deep pan with a table-spoonful of oil, a table-spoonful of ravigote or tarragon vinegar, a bunch of parsley, a sprig of thyme, a bay-leaf, and a little pepper and salt. Let them remain for three hours, turning them about at intervals that they may be equally flavoured. Drain them, roll them in flour, and fry till they are lightly browned. Serve very hot, garnish with fried parsley, and send tomata sauce, piquant sauce, or maitre d'hotel sauce to table with them. Time to fiy, ten to fifteen minutes. Probable cost, 2s. Sufiicient for four or five persons. Rabbit, Marinaded, and Fried in Batter. — Prepare the rabbit, and let it lie in a marinade as in the last recipe. When making the marinade make at the same time a batter for frying as follows :— Work a quarter RAB ( C89 ) RAB of a pint of water and a pinch of salt into five ounces of flour. ]Mix two table-spoonfuls of oil with the yolks of two eggs, add the mixture to the paste, and beat all together till the batter is quite smooth. It ought to be a little thicker than cream ; if necessary a little water may be added to it, but this will depend upon the quality of the flour. A few minutes before the batter is to be used Add to it the whites of the eggs beaten to a firm froth. A quarter of an hour before the rabbit is wanted dip each piece into the batter, and fry in hot fat till it is crisp and brightly browned. Serve the pieces on a hot dish, and send tomato, piquant, or maitre d'hotel sauce to table in a tureen. If preferred, the marinaded rabbit can be dipped in egg and bread-crumbs, instead of batter, before being fried. Time to fry, ten to fifteen minutes. Probable cost, '2s. 6d. Sufficient for four or five persons. Rabbit, Marinaded and Roasted (a German recii^e). — Skin, empty, and wash a plump young rabbit, and lay it in a deep dish with a glassful of vinegar, a glassful of port, a sliced onion, twenty peppercorns, a bay-leaf, and three pounded cloves. Let the rabbit lie in this marinade for an hour or two, and turn and baste it two or three times. Fill it with good veal forcemeat, truss firmly, and baste with the marinade without wiping it at the last moment before putting it to the fire. Put it down to a clear fire, and baste liberally. When done enough lay it on a hot dish, take out the skewers, squeeze over it the juice of half a lemon, serve very hot, and send brown gravy and red currant jelly to table with it. Time to roast, three-quarters of an hour to one hour ; less time if small. Probable cost of rabbit, 7d. to 9d. per pound. Sufficient for four or five persons. Rabbit, Matelote of (a French recipe). — Take a rabbit, cut it up, and fry it in a little butter. Make a roux, which should be thinned with weak soup and a glassful of white wine. When the liquid boils, put in the pieces of rabbit, together with a little bacon cut into dice, a bunch of mixed herbs, and some mushrooms. When about done enough, brown some button onions in butter, moistening with the sauce from the rabbit. Place the rabbit in the centre of the dish, arrange the onions and mushrooms round it, strain the sauce over, and serve. Probable cost of rabbits, 7d. to 9d. per pound.