CHAPTER 11. 



TESTED RECIPES FOR COOKING AND SERV- 

 ING THE RABBIT. 



Rabbit Pick Me Up. 



TAKE THE meat from a well boiled rabbit, half 

 a pound of boiled bacon, half pound boiled 

 onions, some mashed potatoes. Pass the rabbit, 

 bacon and onions through a mincing machine, season 

 to tase. Make the whole into balls and roll in potato 

 paste, fry in boiling fat until brown, serve hot. 



Jugged Hare. 



Cut rabbit in joints, flour them over and fry brown ; 

 place a layer of fat bacon, add salt, a few pounded 

 peppercorns and cloves. Let this simmer for one hour 

 and a half. When tender, take rabbit out, which must 

 be kept hot until gravy is prepared. Strain and mix 

 one wine glass of port wine and one tablespoonful 

 of red currant jelly, thicken with butter and flour if 

 required and season with salt and pepper. 



Hausenpfeffer. 



Take rabbits and cut each into eight pieces, the 

 two legs, and two shoulders, and breast and back 

 each cut in two pieces. Wash well, drain, then steep 

 for a few hours in vinegar containing thyme, carrots 



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