Cut up a young rabbit into ten or twelve pieces. Rub each piece into a savoury pudding made as follows. Extract the juice of two onions, mix a teaspoonful of salt with it, half a teaspoonful of powdered ginger, and the juice of a lemon. Boil half a pound of rice in a quart of broth till it is half cooked. Have ready four ounces of good dripping, and fry the pieces of rabbit in it, with two sliced onions. When they are brown remove them. Place the meat into a deep jar. Lay the onions on it and cover with the rice, add four cloves, eight peppercorns, some salt, and a little lemon peel cut very thinly, and pour half a pint of milk over; place some folds of paper over the jar and bake in the oven, adding a little broth when the rabbit is half cooked. When done, pile the rice on a dish, and lay the pieces of rabbit on the top and serve very quickly.
Rabbit Pudding.
Cut a rabbit into ten or twelve pieces, put these into a stewpan with a little pepper and salt, pour on as much boiling water as will cover them, and let them simmer for half an hour. Take them up and put in their place the head and liver of rabbit with some bacon rind and simmer for an hour, strain and skim it, and let it get cool. Line a pie-dish with suet crust, and then put in the pieces of rabbit with four ounces of fat bacon cut into narrow strips, pour in a cupful of the cool gravy, lay on the cover, and boil in the usual way. N.B.—The brains may be mixed in with the liver.
Rabbit à la Tartare.
Bone a rabbit, cut it into pieces, and let it marinade for six hours in parsley, mushrooms, a clove of garlic, chives, all chopped very fine, with pepper, salt, and the best salad oil. Dip each piece of rabbit in breadcrumbs and broil, sprinkling the pieces with the marinade. Serve Tartare sauce over it or with it.
The Wanderer's Rabbit.
No. 1.
Divide a rabbit into pieces of convenient size, put them into a saucepan in which half a dozen slices of bacon are cooking. As soon as the meat is beginning to brown, pour a wineglass and a half of brandy into the saucepan, and set fire to it. When the fire has burnt out, add a little pepper, salt, a bayleaf, and a bit of thyme, and let it simmer by the side of the fire till the brandy has nearly dried up, then serve.