This, like a hare, is much improved by having the back-bone taken out, and the directions we have given will enable the cook, with very little practice, to remove it without difficulty. Line the inside, when this is done, with thin slices of bacon, fill it with forcemeat (No. 1, page 122), sew it up, truss, and roast it at a clear, brisk fire, and baste it constantly with butter. Flour it well soon after it is laid down. Serve it with good brown gravy, and with currant jelly, when this last is liked. For change, the back of the rabbit may be larded, and the bone left in, or not, at pleasure; or it can be plain roasted when more convenient to boil rabbits. Rabbits that are three parts grown, or, at all events, which are still quite young, should be chosen for this mode of cooking. Wash and soak them well, truss them firmly, with the heads turned and skewered to the sides, drop them into plenty of boiling water, and simmer them gently from thirty to forty-five minutes: when very young they will require even less time than this.
Cover them with rich white sauce, mixed with the livers parboiled, and finely pounded, and well seasoned with cayenne and lemon-juice; or with white onion sauce, or with parsley and butter, made with milk or cream, instead of water, (the livers, minced, are often added to the last of these,) or with good mushroom sauce. 30 to 45 minutes.
3/4 to 1 hour; less, if small.
After the rabbit has been emptied, thoroughly washed, and well soaked, blanch it, that is to say, put it into boiling water, and let it boil from five to seven minutes; drain it, and when cold, or nearly so, cut it into joints, dip them into beaten egg, and then into fine bread-crumbs, seasoned with salt and pepper, and when all are ready, fry them in butter over a moderate fire, from twelve to fifteen minutes. Simmer two or three strips of lemon-rind in a little gravy, until it is well flavoured with it; boil the liver of the rabbit for five minutes, let it cool, and then mince it; thicken the gravy with an ounce of butter, and a small teaspoonful of flour, add the liver, give the sauce a minute's boil, stir in two tablespoonsful of cream, if at hand, and, last of all, a small quantity of lemon-juice. Dish the rabbit, pour the sauce under it, and serve it quickly. If preferred, a gravy can be made in the pan, as for veal cutlets, and the rabbit may be simply fried.