(2140). Young Rabbits, Hunter's Style (Lapereaux Au Chasseur)

Skin and draw two young rabbits; wash, wipe, and cut each one into twelve pieces; put them into a sautoir on a brisk fire to fry and color the meats lightly, adding half a pound of raw ham cut in one-eighth of an inch squares, four ounces of onions cut exactly the same size, a bunch of parsley garnished with thyme, bay leaf, garlic, and a clove. Drain off the fat, and season with salt and pepper, putting in a pint of espagnole sauce ( No. 414). and as much Burgundy wine; simmer, reduce, and add a pint of cooked minced mushrooms and half as many truffles. Dish it up and garnish with the mushrooms and truffles, pour a third of the sauce over, and range croutons of bread fried in butter all around; serve the remainder of the sauce in a sauce-boat.

(2141). Wild Rabbit Jugged With Blood (Civet De Lapin De Garenne Au Sang)

Procure a good, young, fleshy wild rabbit, preserve all the blood in a bowl, stirring into it a little vinegar to keep it liquid. Skin and prepare it, and cut it up into equal-sized pieces. Put the meats into a vessel to season and let marinate for two hours with a little boiled vinegar, a little white wine and a tied bunch of fresh and wild thyme. Chop up some fat pork, melt it in a frying pan and add to it half a pound of small squares of bacon; alter these are well sized. remove them with a skimmer and add to the fat the well-drained pieces of rabbit and cut up onions: fry over a good lire until the meats are nicely browned and have evaporated their moisture, then put them into a fireproof stone vessel with a glassful of red wine; reduce this over a brisk fire and moisten the meats at once to their height with white wine and stock (No. 194a); let this liquid come to a boil, then remove the vessel on one side to boil gently until partly done; strain the liquid through a sieve, pare the surplus bones from the meats and return the latter to the saucepan with the cut up bacon, the marinade, a bunch of parsley and a peeled clove of garlic. Put the stew back on the fire and thicken it with a little cooked roux or diluted flour, finish cooking slowly.

A few moments before serving, transfer all the pieces of rabbit and bacon into another saucepan, strain the sauce over and boil up once or twice thickening it off the fire with the reserved blood; let cook again but without boiling. Dress the stew on a dish and surround it with small clusters of onions glazed separately, if intended for a more ceremonious dish, a few-clusters of fresh, peeled mushrooms cooked in butter may be added.

(2142). Young Rabbit Roasted And Larded (Levraut Pique Et Roti)

Suppress the skin from the back and hind legs of a good, trimmed rabbit; fill the body with a bread forcemeat (No. 61), with cooked fine herbs (No. 385) and chopped truffles mixed with a third as much liver baking forcemeat (No. 64); sew up the opening. Break the bone of the thick thigh part so as to be able to bend the legs under and keep them in position while trussing: truss also the fore legs and the head, keeping the latter upright. Lard the back and thighs with larding pork (No. 3, Fig. 52). Lay the rabbit on a spit, maintaining it in position with skewers, and roast it for thirty to forty minutes, basting over frequently with butter, and when done salt it over. Remove, untruss, and dress on a dish; serve separately some clear gravy (No. 404), also a light sharp sauce (No. 538).

Young Rabbit Roasted And Larded Levraut Pique Et R 423

Fig 403.