Simmer for thirty minutes, then remove the rabbits. Add the butter and flour to the pan, stir over the fire till brown, then add the hot water, stirring till smooth, add the salt, sauce, capers, olives, pepper, and rabbits.
Cover closely and bake for forty minutes.
RAGOUT OF DUCK
- 1 cooked duck
- 2 heaping tablespoonfuls (2 ozs.) butter
- 1 heaping tablespoonful (1 oz.) flour
- 1 pint (2 cups) stock
- 3 shallots
- A few sprigs of parsley
- 1 teaspoonful lemon juice
- Salt and pepper
- 1 teaspoonful red currant jelly
- ½ teaspoonful meat extract
- Few drops kitchen bouquet
Cut the duck into neat joints. Melt the butter in an earthenware pan, toss the pieces of duck in it, then sprinkle in the flour, and fry it a light brown color; then add the stock, stirring it in smoothly. Add the parsley, lemon juice, shallots, jelly, kitchen bouquet, and meat extract.
Put on the lid and let it simmer for thirty minutes. Season it nicely. Pin a napkin round the casserole and serve it hot.
SQUABS EN CASSEROLE
- 4 squabs
- 1 onion
- ¼ lb. raw lean bacon
- Bunch of herbs
- 1 tablespoonful chopped parsley
- 1 bay leaf
- 1 blade mace
- Small piece lemon rind
- 1 heaping tablespoonful (1 oz.) flour
- 1 heaping tablespoonful (1 oz.) butter
- 1 pint (2 cups) stock
- 1 wineglassful Marsala wine
- Salt and pepper to season
Cut each bird in four pieces. Cut the bacon into small pieces and the onion into large dice. Melt the butter in a casserole, put in the bacon, onion, herbs, mace, parsley, and bay leaf, and fry them for five minutes, or till a good brown color.
Add the stock, and bring it to boiling point. Lay in the pieces of squabs and lemon rind, cover the casserole tightly, and allow its contents to simmer very gently for one hour. Next skim it well, remove the squabs, and strain the stock. Put the squabs back in the casserole. Mix the flour smoothly and thinly with a little cold water, add it to the stock, and strain both over the squabs.