A Currie Of Rabbits

CUT two rabbits up, the same as for a fricassee; fry them in a little clarified butter until they are of a light brown colour; put them into a stewpan, with a little stock; let them do very gently for about a quarter of an hour, then put a proper quantity of sauce tourney, and a small table spoonful of currie powder; raise a rim of rice round a dish, and put the rabbits in the middle.

Rabbits Surprised

Skewer and stuff two young rabbits as for roasting; roast them, and take the meat from the bones, which must be left whole; chop the meat fine with shred parsley, lemon-peel, an ounce of beef marrow, a spoonful of cream, and a little salt; beat the yolks of two eggs, boiled hard, with a small piece of butter, in a mortar; mix all together, and stew it five minutes; lay it on the rabbits when the meat is off, and put it down close and even, to make them appear whole; then, with a salamander, brown them all over; pour a good gravy, made as thick as cream, into the dish, and stick myrtle in their mouths; serve them up with the livers boiled and frothed.

Rabbits En Gallentine

Bone and flatten two young rabbits; put some force-meat upon them, slips of lean ham, breast of fowl, and omelets of eggs, white and yellow, the same as for garnishing; roll tight, and sew them up neatly; lard the top part with slips of fat bacon; blanch and braise them : glaze the larding, put good coulis under them, and serve them hot.

Rabbits En Matelot

Prepare two rabbits as for a fricassee; put them, with as many pieces of bacon as there are of rabbit, into a stew-pan, with half a pint of stock, two dozen of small onions, and half a pottle of mushrooms; cover with paper, and set it on a stove to simmer for an hour; then take the rabbit, etc. and lay it on the dish, skim off the fat, and reduce the liquor nearly to a glaze; put coulis to it, give it a boil, take it from the fire, and squeeze half a lemon ; add Cayenne pepper and a little sugar; pour it over the rabbit, and garnish with paste.