Cut up your rabbit into neat pieces, removing as much of the bone as possible. Have an iron saucepan ready, in which you have put a good quarter of a pound of fat bacon. Put in your pieces of rabbit, which you fry until they become a nice golden brown, and which the French call doré; just before they are this colour add 2 tablespoonsful of rum, or of cognac, according to taste, also 2 échalotes cut up into very small pieces, which you must see do not burn.
For the Gravy.—Take the trimmings of the rabbit, the head, and liver, and pound them all up in a mortar. When pounded, add a heaping spoonful of flour and pound it in. Now measure out a pint and a half of white ordinary wine (hock), to which you will add a good breakfastcupful of good bouillon, or gravy. Into this put what you have already pounded up and mix it in, then pass it all through a sieve (passoire). When ready pour it over the pieces of rabbit, now that they are become of a golden colour, and let it simmer with them in a covered saucepan by the side of the fire for a good two hours and more, so as to have it very tender. Salt and pepper to taste. Bouquet garni—which means thyme, and if one likes the flavour, a leaf of bay laurel—but for the latter just to let it be in an instant only, as it has such a strong flavour. Many prefer just the thyme, which is more delicate. Half an hour before the rabbit is cooked, add a good spoonful of vinegar[1]; two, should the vinegar not be strong. Add a piece of butter of the size of a walnut whilst it is simmering or stewing by the side of the fire.
[1] The vinegar is quite optional.
SHEEP'S HEAD
(Scotch)
Choose a nice sheep's head, get it slightly singed, then have it sawn up the middle, steep it all night with a little soda in the water, then clean it thoroughly, take out the brains, put on with cold water, slowly bring to boil, and boil slowly for three hours. Boil the brains in a cloth for a quarter of an hour, then mince small, make a white sauce, stir in the minced brains, lay the head flat on a dish and pour sauce over. Decorate with a few small bits of parsley.
MACARONI PIE
(Italian)
