The Swedish, French, American cook book

Skin, clean, and wash the rabbit; cut in pieces and cook until tender, with water (sufficient to cover), bay leaves, pepper, salt, and some Rhine wine. In the meantime, prepare some carrots (scooped out in little balls), turnips, and shallots (or white onions), and nice green peas. Have these all cooked separately. Make a brown gravy from the juice the rabbit has cooked in with butter and flour; color with kitchen bouquet, flavor with sherry and beef extract. Add the pieces of rabbit to the gravy, let simmer from fifteen to twenty minutes — skim again and again. Then arrange on a hot platter, garnish with little balls of potatoes, then carrots, then shallots, then turnips, and green peas all around. Serve as an entree or as a luncheon or supper dish. Rabbit (Lapin) a la Finnoise Skin, clean, and wash a rabbit well; cut the head and feet off; split in the front and remove the bones, then beat it with a rolling pin and roll; tie up nice and plump with a string, put in a pan, lard with fat bacon, put some butter in the pan, season with pepper and salt, brown until golden, then put in an earthen pot. Make a gravy in the pan the rabbit has braised in with two tablespoons flour, three cups of broth (if no broth at hand, water will do instead), and one pint sour cream. ' Color the gravy with kitchen bouquet and flavor with beef extract if at hand. Strain the gravy on top of it in the iron pot, put in six small onions and a good-sized carrot cut up in large pieces. Put a tight cover on the pot, let the rabbit simmer slowly until well done. When done, put on a platter, remove the string, strain some of the gravy over. Serve with potatoes and vegetables in place of a joint. Hare can be prepared and cooked in the same ways as Rabbit. COLD DISHES OF RABBIT Rabbit (Lapin) a la Galantine Clean the rabbit well. Remove the head, legs, and shoulder, bone the saddle, beat well, spread out and stuff with the chicken mousse, tie up in a napkin, let boil from one to one and a half hours, according to age and size of the rabbit, with water, the rest part of the meat that has been well washed, onions, carrots, pepper, and salt. When done, take out of the pot; tie the napkin tighter at each end, to make it very plump; leave in a press until cold and then put in aspic. How to Put in Aspic. Glaze a box mould with aspic; decorate with truffles, green olives, white of cooked eggs, Spanish pepper, etc., according to taste. Then slice the rabbit, put it carefully into the mould that has about one and a half inches of aspic, fill the mould with the cold aspic, leave until cold. When cold, dip the mould in lukewarm water, turn out, garnish with chopped aspic and lettuce leaves. Serve with the salad or as a cold dish with aurorian sauce. Rabbit (Lapin) a la Salade Boil rabbit [see recipe: Boiled Rabbit a la Bregitta], leave in the juice until cold; then joint in nice cutlets, removing the bone and trimming cutlets in even sizes; put in two cups of the broth, one cup of vinegar, one cup Rhine wine, half a cup oil; let stand for about two hours and, when ready, chaud-froid with a white chaud-froid sauce;