The Swedish, French, American cook book

Skin, clean, and wash the rabbit well; cut the head and feet off; open in front; remove the bones; spread the rabbit out on the table in a large sheet, beat it with a rolling pin so that it is flat and of even thickness. Make a mousse of veal [see recipe: Roast Stuffed Rabbit a la Europeenne], spread the mousse over the rabbit and roll from side to side. Then put in a frying pan with some bacon, butter, carrots, onions, pepper, and salt; fry the roll (that has been tied with strings) until golden brown, then put in an earthen pot. Put two tablespoons flour in the pan that the rabbit has browmed in, and about two quarts of stock (if stock is not at hand, water will do instead); stir until well dissolved, add one cup of sherry, strain the gravy free from lumps, put on top of rabbit in pot, cover with a tight cover, let simmer slowly on stove from one to one and a half hours — until well done. Take out, put on a pan, cover wuth a nice rich Perigord sauce, and brown in oven for about ten minutes. Arrange on a hot platter with green peas all around and the sauce at the side. (The sauce should be strained and skimmed.) Serve wuth potatoes and green vegetables as a roast for luncheon or dinner. [It can also be served as an entree]. Rabbit with Green Peas, a la Erick Anderson Lapin aux Petits Pois, a la Erick Anderson Skin, clean, and wash the rabbit well; put in a pan with sufficient water to cover it, onions, carrots, bay leaves, some sherry, pepper, and salt; let cook until well done and tender, according to the size and age of the rabbit; leave in the broth until cold. When cold, joint in small pieces; remove the bones, putting an artificial bone in each piece; cover with a rich Perigord sauce and cook in oven — uncovered — for about ten minutes. Arrange on a founda¬ tion of spinach or hot hominy; decorate on top with strips of cream sauce; put through a paper bag, and a dot of cream sauce in the centre with a diamond of truffle on top; put a paper frill on each bone. Pour over a port wine sauce — made from the stock the rabbit has cooked in, with butter, flour, and port wine. Serve with green peas in the centre of the foundation, as an entree for luncheon, dinner, or supper. Rabbit Cutlet with Asparagus, a l’AHemande CStelette de Lapin aux Asperges, a V Allemande Skin, clean, and wash the rabbit well; put in a pan with sufficient water to cover it; add onions, carrots, bay leaves, some sherry, pepper, and salt; let cook until well done. Joint in small pieces; remove the bones, putting an artificial bone in each piece. Cover with a thick allemande sauce; decorate with a brown Perigord sauce and truffles; garnish with a paper frill on each bone. Serve on a green foundation with asparagus tips in melted butter in the centre, and port wine sauce at the side. Rabbit Cutlet ( Cotelette de Lapin) a la Supreme