TO BOIL RABBITS WHOLE.
Truss same as a roast hare; boil gently for one hour and a-half; serve with onion sauce. If there is a pair of rabbits, dish them in a reversed way, and pour the onion sauce over.
FRIGEDEL OF RABBIT.
Pick the meat from the legs of the rabbits that the fillets have been taken from; chop fine with a little parsley, a small onion, pepper, and salt. Soak two slices of bread in sweet milk; press out the milk; and add to the minced rabbit one egg, and form into an oval shape and fry for fifteen minutes a light-brown colour. Serve with a brown sauce with capers in it.
BEEFSTEAK PIE.
One pound of the best beefsteak beaten and sprinkled with pepper and salt. Cut in square pieces, dredge with flour and roll up in neat rolls, with a little chopped onions. Place at the bottom of the dish two sheep’s kidneys, cut in slices, and two hard-boiled eggs laid through the pie, and cover with puff paste. A few drops of sauce and two glasses of stock may be added to the pie.