Page:Mrs Beeton's Book of Household Management.djvu/863

Rh salt and pepper, and add the mace. Put on the cover, which should fit as closely as possible, and cook gently for 45 minutes, turning the pieces over and basting frequently. Meanwhile melt the remainder of the butter in another stewpan, add the flour, stir and cook gently for a few minutes without browning, then add the stock. Boil up, simmer gently for 10 minutes, and pour over the rabbit when it has cooked for 40 minutes. Add the parsley, mushrooms, salt and pepper to taste, and continue to cook slowly for 20 minutes longer, or until the rabbit is tender. Serve with the sauce poured over.

Time.—About 1 hour. Average Cost, 1s. 10d. to 2s. 2d. Sufficient for 4 persons. Seasonable from September to March.

Ingredients.—1 very young rabbit, salad-oil or oiled butter, salt and pepper. For the sauce: 2 tablespoonfuls of good gravy, 1 tablespoonful of lemon-juice, 1 teaspoonful of French mustard. For the garnish: sliced lemon, fried parsley.

Method.—Cut off the head, let the rabbit lie in salt and water for 1 hour, and afterwards dry it thoroughly. Score the back and legs closely, season with salt and pepper, and coat liberally with salad-oil or oiled butter. Heat up the gravy and other ingredients. Let it remain for 1 hour, then again sprinkle the rabbit with salt and pepper, brush it over with oil or butter, and broil it over or in front of a clear fire. Turn frequently, and brush over with oil or butter whenever it appears in the least dry. Divide into neat joints, and dish up, pour over a little brown sauce, and garnish with sprigs of fried parsley and sliced lemon.

Time.—To broil, from 20 to 25 minutes. Average Cost, 1s. 6d. to 1s. 9d. Sufficient for 3 to 4 persons. Seasonable from September to March.