Page:Mrs Beeton's Book of Household Management.djvu/869

Rh and let them remain in it for at least 1 hour, turning frequently. Make the mayonnaise sauce as directed, and add to it the chopped gherkin. Drain the pieces of rabbit well, coat them with egg and breadcrumbs, and fry in hot fat until nicely browned. Drain well, arrange in a pyramidal form on a hot dish, garnish with crisply-fried parsley, and serve the mayonnaise sauce in a sauce-boat.

Time.—From 1½ to 2½ hours. Average Cost, 2s. 3d. to 2s. 9d. Sufficient for 3 or 4 persons.

Ingredients.—1 rabbit, 1 pint of good stock, 1 glass of port or claret, 1 dessertspoonful of lemon-juice, 2½ ozs. of butter, 1 oz. of flour, 1 medium-sized onion, 2 cloves, 8 peppercorns, a bouquet-garni (parsley, thyme, bay-leaf), salt and pepper, veal forcemeat No. 413, red-currant jelly.

Method.—Wash and dry the rabbit and cut it into neat joints. Fry in 1½ ozs. of hot butter until well browned, and afterwards follow the directions for Hare, Jugged, p. 763.

Time.—To cook, about 2 hours. Average Cost, 2s. 3d. to 2s. 6d. Sufficient for 3 or 4 persons. Seasonable from September to March.

Ingredients.—1 rabbit, larding bacon, stock, 1 oz. of butter, 1 oz. of flour, 2 ozs. of dripping, a bouquet-garni (parsley, thyme, bay-leaf), salt and pepper.

Method.—Wash and dry the rabbit thoroughly, cut it into neat pieces, and lard each piece by inserting thin strips of larding bacon. Heat the dripping in a stewpan, fry the rabbit quickly until lightly browned, and drain away the fat. Cover with stock, add salt and pepper to taste, and the herbs tied in muslin, cover closely, and cook gently from 1¼ to 1½ hours, or until the rabbit is quite tender. Knead the butter and flour