FOR EXHIBITION AND MARKET 



Saute of Rabbit. 



Take the legs and saddles of the rabbits, soak 

 them in warm water for an hour, then drain and wipe 

 each piece dry; season, then roll in flour, fry a light 

 color in butter. Make the sauce in the same pan, boil 

 and skim. Put back the rabbit, add some sliced mush- 

 rooms, simmer till tender, finish with the addition of 

 a little sherry wine. 



Smothered Rabbit With Onions. 



Take the legs and saddles, blanch and drain them. 

 Arrange in a sautoir. Cover with a light brown sauce 

 and let simmer for half an hour. Meanwhile fry light- 

 ly plenty of small button onions, add them to the 

 rabbit, simmer till tender, serve garnished with onions 

 and a fancy crouton. 



Rabbit Pie a I'Ecossaise. 



Take the legs and saddles, cut into inch pieces, 

 make them into a saute. Take the hearts, livers and 

 brain, ground fine and with the addition of a little 

 grated bacon, bread crumbs, chopped parsley and a 

 flavoring of thyme, make force meat balls. Lay rab- 

 bit in pie pans, add the force meat balls and some 

 short crust and bake one hour. 



Virginia Style. 

 Cut into pieces; have a frying pan smoking hot, 

 put pieces of bacon in it; when brown, add rabbit, 

 diced bacon, pour over the sauce, cover with a good 



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