BREEDING AND CARE OF RABBITS 



and onions. When ready take the pieces, roll them in 

 flour and fry lightly in butter. Put them in a sautoir 

 (saucepan) when fried. Now fry some pieces of salt 

 pork, add them to the rabbit, with some flour, moisten 

 with stock, simmer and skim. Then add some button 

 onions, a little thyme, and enough of the vinegar they 

 were steeped in to give a sharp flavor. Simmer till 

 tender and serve. 



Potted Rabbit. 



Take rabbits and bone them, cut in suitable sized 

 pieces. Put the pieces in individual jars like bean 

 jars, with diced bacon and mushrooms, take the bones 

 and head, pound them, boil them with carrots, celery, 

 onions and a little thyme. Thicken it slightly, strain 

 and cover the meat in the jars with it, put on the lids 

 and bake slowly till tender ; serve in the jars. 



Braised Rabbit With Tomato Sauce. 



Take the backs and legs of rabbits, lard them. 

 Braise with bacon, onions, carrots and a bunch of 

 thyme. When tender, take up, add thick tomato 

 sauce to the brasiere, simmer and strain. Serve it 

 over the rabbit. 



Saddles of Rabbit Broiled. 



Take the whole back of the rabbit, soak it in warm 

 salted water for an hour, take up and wipe dry, broil 

 it well done over a clear fire, stTve on toast with 

 Maitre d'Hotel butter, to which has been added a 

 ''♦tie currant jelly. 



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