Truss your rabbits short, lay them in a basin of warm water for ten minutes, then put them into plenty of water, and boil them about half an hour; if large ones, three-quarters; if very old, an hour: smother them with plenty of white onion sauce, mince the liver, and lay it round the dish, or make liver sauce, and send it up in a boat.
Ask those you are going to make liver sauce for. if they like plain liver sauce, or liver and parsley, or liver and lemon sauce.
It will save much trouble to the carver, if the rabbits be cut up in the kitchen into pieces fit to help at table, and the head divided, one-half laid at each end, and slices of lemon and the liver, chopped very finely, laid on the sides of the dish.
At all events, cut off the head before you send it to table, we hardly remember that the thing ever lived if we don't see the head, while it may excite ugly ideas to see it cut up in an attitude imitative of life; besides, for the preservation of the head, the poor animal sometimes. suffers a slower death.
If your fire is clear and sharp, thirty minutes will roast a young, and forty a full grown rabbit. When you lay it down, baste it with butter, and dredge it lightly and carefully with flour, that you may have it frothy, and of a fine light brown. While the rabbit is roasting, boil its liver with some parsley; when tender, chop them together, and put half the mixture into some melted butter, reserving the other half for garnish, divided into little hillocks. Cut off the head, and lay half on each side of the dish.
A fine, well-grown (but young) warren rabbit, kept sometime after it has been killed, and roasted with a stuffing in its belly, eats very like a hare, to the nature of which it approaches. It is nice, nourishing food when young, but hard and unwholesome when old.
Take a couple of young rabbits, cut them up, and put them to steep for a few hours in a little oil, mixed with parsley, leeks, a few mushrooms, and a clove of garlic, all shred fine, salt and pepper; roll each piece of rabbit in a rasher of bacon, and put them, with a part of the seasoning, into pieces of white paper; butter the papers inside; broil upon a gridiron over a very slow fire, and serve hot in the papers.
Take two fine white rabbits, and cut them in pieces, by cutting off the legs, shoulders, and back; blanch them in boiling water, and skim them for one minute; stir a few trimmings of mushrooms in a stewpan over the fire, with a bit of butter, till it begins to fry, then stir in a spoonful of flour; mix into the flour, a little at a time, nearly a quart of good consomme, which set on the fire, and when it boils, put the rabbits in, and let them boil gently til! done, then put them into another stewpan, and reduce the sauce till nearly as thick as paste; mix in about half a pint of good boiling cream, and when it becomes the thickness of bechamelle sauce in general, squeeze it through the tammy to the rabbits; make it very hot, shake in a few mushrooms, the yolk of an egg, and a little cream, then serve it to table. Rabbits may also be preserved, white or brown, in the same maimer as chickens.