The Cook County cook book

BAKED RABBITS WITH RICE.— Cut a plump, young rabbit into joints, and pepper highly. Dissolve 4 oz. of bacon fat or good dripping in a saucepan, put in the rabbit, and let it steam over a gentle fire until lightly browned. Take it up, drain, and put aside. Wash J/$ lb. of rice, put it in a saucepan with a qt.» of nice-flavored stock and Yz blade of mace. Let it simmer until it is tender and has absorbed the liquor, let cool and stir in a large slice of fresh butter and the yolks of 4 eggs. Butter a deep dish, lay the pieces of rabbit into it, pour over them a large spoonful of chutney, and spread the rice on the top. Lay the beaten yolks of 2 eggs upon the rice, and bake in a brisk oven. — Mrs. E. D. Kelley, Winnetka, 111. BARBECUED RABBIT.— Wash the cleaned and beheaded rabbit thoroughly, and cut it open all along the underside of the body. Make deep incisions across the backbone that the heat may penetrate to the center of the flesh. Spread the hare open on a hot platter, rub with butter, cover and keep warm in the oven while you make the sauce. In a small saucepan melt 3 tablespoons of butter, and stir into it 2 tablespoons of vinegar, a teaspoon of French mustard, and a teaspoon of minced parsley. When very hot pour the sauce over the rabbit. Let it stand, covered, in a hot dish 5 minutes before serving. — Mrs. May C. May, Mayfair, 111. BOILED RABBITS.— They should be very young. Wash and clean very thoroughly, and fasten the heads to the sides. Put into clear boiling water and simmer for 54 or ^ hr. Pour white or onion sauce over them, and serve. — Mrs. C. E. Worth, Wheeling, 111. BROILED RABBITS.— Skin clean, wipe dry, split down the back and pound fat; then wrap in well-buttered letter paper. place them on a buttered gridiron and broil over a clear, brisk fire, turning them often. When cooked, serve on a hot plate, seasoning with plenty of salt, pepper, and butter, turning them over and over so that they will take up the butter. — Mrs, C. J. Canthorn, Wilmette, 111. FRIED RABBIT.— Clean, wash and put into boiling water; boil 10 minutes, and drain; when cold cut into joints, dip into beaten egg, then in bread crumbs, and season with salt and pepper. Fry brown in butter and lay over a moderate fire. Thicken the gravy with 1 tablespoon of flour and pour in 1 cupful of milk or cream; boil up once and pour over the rabbit. Garnish with sliced lemon, and serve with onion sauce. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. RABBIT PIE.— Cut a rabbit into 8 pieces, soak in salted water % hr., and stew until half done in enough water to cover it. Lay slices of pork in the bottom of a pie-dish and upon these a layer of rabbit. Then follow slices of hard-boiled eggs, peppered and buttered. Proceed until the dish is full, the top layer being bacon. Pour in the water in which the rabbit was stewed, and add a little flour. Cover with puff paste, cut a slit in the middle, and bake 1 hr. If it browns too fast lay paper over the top. — ■ Mrs. E. D. Kelley, Winnetka, 111.