62 DRESSED GAME AND 



in a circle, put the cucumber in the middle, and 

 pour the sauce over the fillets. Fried sippets 

 should garnish this dish. 



Fricandeau of Rabbit. 



Take the fleshy portion of a good-sized rabbit, 

 lard the flesh and lay it in a deep baking dish, 

 cover it with some highly flavoured stock. Place 

 a piece of buttered paper over the dish, and bake 

 in a moderate oven till it is tender, basting it fre- 

 quently. Lift the rabbit out and keep it hot whilst 

 the gravy is boiling to thicken. Spread a teacup- 

 ful of good tomato sauce on a hot dish, lay the 

 rabbit on it, hold a salamander over the larding 

 to crisp it, and pour the gravy over all. 



Rabbit Fritters. 



Cut the meat from a cold rabbit into small 

 pieces, put them in a pie-dish and sprinkle over 

 them parsley, chives, thyme, and a clove of garlic, 

 all chopped very fine, salt, pepper, and a bayleaf ; 

 pour over all a glass of Chablis and the juice of a 

 lemon. Let the pieces of rabbit soak in this for 

 two hours, then take them out, dredge them well 

 over with flour, and throw them into boiling fat till 

 of a nice golden colour. Remove and drain them, 

 pile them high in an entree dish, and pour round 

 the following sauce. Take the liquor the rabbit has 

 been soaked in, add half a pint of stock and a little 

 thickening of flour and butter, and let it boil well. 

 Then strain through a sieve, put in a tablespoonful 

 of piccalilli chopped fine, or some chutnee, give 

 another boil, and serve. 



