Rabbit Fillets A La Friande

Prepare the fillets of a rabbit as described before, and toss them in a little butter till firm; then strain off the butter and leave the fillets till cold, when they must be larded nicely, well dusted with pepper and salt on both sides, and each rolled round a small onion, fastening the ends with a tiny wooden skewer. Line the bottom of a stew-pan with thin slices of bacon, place the prepared fillets on this, covering each with another slice of bacon, add a slice or two of veal, a sliced carrot, a bouquet, and about half a pint of good stock, lay a buttered paper over it all and braize very gently for three hours in the oven, with heat above and below. When cooked lift the fillets on to a dish and keep them hot; then skim and strain the liquor in which they were cooked, reducing it a little by rapid boiling; meantime dish the rabbit fillets neatly alternately with fried croutons delicately spread with anchovy butter, and garnish with rolls of fried ham; then pour the reduced sauce, boiling, into the centre, and serve at once.

The veal and bacon in the stock pot will make delicious rissoles or croquettes.

Hare is excellent cooked thus.

Lapin Au Pere Douillet

Skin, wash, dry, and cut up a good rabbit into neat pieces, larding these with fat bacon rolled in quatre epices; lay a slice of beef or ham into a pan with a carrot, turnip, two or three onions, and a good bouquet; lay the larded rabbit on this, seasoning to taste with salt and pepper, and adding equal parts of good stock and light French white wine to just cover it. Bring it all to the boil, then let it simmer gently till the rabbit is cooked; cut a slice of bread from a loaf into four, removing all crust, fry this in clarified dripping or butter till of a golden brown, then drain well, dust with coralline pepper, and place it on a hot dish; pile the joints of rabbit neatly on this, and pour over all the liquor in which they were cooked, carefully strained, skimmed, and reduced, and serve very hot.

Fillets Of Rabbit A La Horti

Remove the fillets from a good-sized rabbit, and shoe them down not too thinly; marinade them for a few hours in oil, sliced lemon, a spray or two each of parsley and thyme, peppercorns, etc. When well flavoured, drain lightly, and broil over a clear fire. Serve dry with a garnish of baked tomatoes and little rolls of broiled ham. Fowl or foreign game are excellent treated in any of these ways.