Purée of Rabbit
1 rabbit
1¹⁄₂ pints water
2 ozs. barley or rice (well boiled)
¹⁄₂ pint cream
1 table-spoon brown roux
Roast the rabbit, seasoning it with salt, pepper and nutmeg. When it is done, cut off all the meat. Put the bones with the water to make a stock and simmer an hour or two. Skim and strain. Chop the meat and pound it. When the stock is ready, put it with the meat and barley or rice through a tammy. When ready to serve, heat the purée gently, and add the roux (see [p. 12]). Season, and add half a pint of scalded cream. Quenelles of rabbit may be served with this purée (see [p. 105]).