In Gibelotte.—The only difference between a gibelotte and a civet is that the latter is made with claret wine and the former with Sauterne or Catawba. Other white wine may be used, but the two kinds above mentioned are the best.
Marengo.—When cleaned and prepared as directed, cut the rabbit in pieces; keep the head, neck, and trimmings, to make a potage au chasseur, and cook and serve the rest as a chicken à la Marengo.
In Papillotes.—The four legs and two pieces cut on both sides of the backbone may be prepared, cooked, and served as veal cutlets in papillotes. The rest is used to make a potage au chasseur.
With Olives.—When baked or roasted, serve it as a duck with olives, putting three dozen olives instead of two.
Roasted.—It may be roasted with only a little butter spread all over it, or enveloped in buttered paper; or larded with salt pork; or larded and enveloped in buttered paper. It must be basted often, and if enveloped with paper, the paper must be removed about fifteen minutes before taking the rabbit from the fire. Ascertain when done by means of a skewer or a small sharp-pointed knife. It takes about forty-five minutes to roast, according to size and fire. When roasted it may be served with its gravy or drippings only, or with a cranberry, fines herbes, mushroom, piquante, Provençale, ravigote, Tartar, tomato, or truffle sauce.
With Green Peas.—When baked or roasted, serve it with green peas au jus.
Sauté.—When the rabbit is cleaned and prepared as directed, proceed as for a chicken sauté in every particular.
Sportsman-like.—Clean and prepare the rabbit, then cut off the neck, head, and the end of the legs, which you keep to make a potage au chasseur. Put the rest in a crockery vessel with the juice of a lemon, salt, and pepper. Leave thus for at least one day, turning it over two or three times. Then bake or roast it, and serve with the gravy and water-cress.
Stewed.—When cleaned and prepared, cut the rabbit in pieces. Put in a saucepan three ounces of butter and set it on the fire; as soon as melted, put the pieces of rabbit in, stir now and then till they are turning rather brown, then take them from the pan but keep it on the fire. Put in it a rather small carrot and two or three onions, both sliced, a few slices of turnip, half a dozen sprigs of parsley, two of celery, one of thyme, the last three tied together with twine, and two or three cloves, also half a pint of Madeira or Sherry wine, salt, and pepper; cover the whole with broth or water; boil gently till half done, when add the rabbit, and continue boiling till the whole is done, stirring once in a while. Dish the rabbit, mash the onions, carrot, and turnip, through a colander, which you put all around the pieces of rabbit, strain the sauce over the whole, and serve warm.