Lapreaux A La Broche Aux Fines Herbes

Rabbits roasted, stuffed with sweet Herbs.

Lapreaux A La Provençale. Rabbits Provence Fashion

See any direction under this name.

Lapreaux En Timbale. Rabbits In Moulds

See other directions.

Lapreaux En Grenadins. Rabbits In Small Fricandeaux

Lapreaux en Matelottes. Rabbits intermixed with other kind of Meat.

Filets De Lapreaux Mel'es

Fillets of Rabbits mixed with any thing else.

Filets De Lapreaux Au Jambon - Fillets Of Rabbits Brazed, And Intermixed With Bits Of Ham

Lapreaux En Achis

Rabbits hashed, with other sorts of Meat.

Lapreaux En Racourci

Rabbits shortened; viz. trussed as is mostly done for boiling in England, boiled in Broth, and fervid in the same manner.

Filets de Lapreaux Grilles, Fillets of Rabbits broiled.

Lapreaux En Crépine

Rabbits in Cowl.

Lapreaux Au Monaraue

Rabbits, with Royal Sauce.

Lapreaux En Salade

Salmagundy of Rabbits.

Terrine De Lapin A La Pur'ee, & Petit Lard

Tureen of Rabbit and Pickled Pork, with any sorts of Porridge.

Terrine De Lapin A La Paysanne

Tureen of Rabbit Country Fashion.

Lapin En Gel'ee

Rabbit in Jelly.

Lapin En Paupiettes

Olives of Rabbits.

As an ample direction has been given in Chicken Articles under all those names, follow the same for Rabbits; the Meat requires much the same Seasoning, and the same time of finishing.

Li'evre En Terrine A La Daube - Tureen Of Hare Dobed

Cut an old Hare into six pieces, bone it thoroughly, and lard each piece with Lard, seasoned with fine Spices, Thyme and Laurel Powder, chopped Parsley, Shallots, and one clove of Garlick; braze it in a small Pan with slices of Lard, and all the Bones, and as much of the Blood as you can save, adding a quarter of a pound of good Butter, and a glass of Brandy; stop the Pan well, and let it simmer on a slow fire, or in the oven for about four or five hours; then take out the Bones, and put the Hare into the Tureen, each piece close together, and the slices of Bacon thereupon; sift the Sauce, pour it into the Tureen, and let it cool before using. It ought to be like a Pie.

Lièvre Au Sang - Hare With Its Own Blood

Cut an old Hare into pieces, and save the Blood; lard it, put it into a Stew-pan with the Liver, a good piece of Butter, a Faggot, Mushrooms, - three Cloves, Thyme, Laurel, and a slice of Ham; soak it awhile, then put to it two or three glasses of red Wine, Broth, and a little Flour; when the Liver is done take it out, pound it, and sift it in a sieve, with the Blood, and some of the Sauce; reduce the rest quite thick with boiling, and add Pepper and Salt; take the Hare out, sift the Sauce, add as much to the Blood as is required, and serve them together.

Roulades de Lièvre. Coloured Hare.

Bone a large Hare thoroughly, and lard it all oyer with thick Lardons, seasoned as for all other Dobes; put a good Farce into it, (or braze it without) roll it up, tie it well, and braze it with slices of Veal, in half a pint of white Wine, and as much Broth, being covered over with slices of Bacon. You may add Meat, and other Seasoning, to make a Jelly of the Braze afterwards; and serve it cold with the Hare, either whole or sliced.