gether, and add it, in small pieces, to the contents of the stewpan about 20 minutes before serving. Serve with the sauce strained over.
Time.—From 1½ to 1¾ hours. Average Cost, 1s. 8d. to 2s. Sufficient for 3 or 4 persons. Seasonable from September to March.
1367.—RABBIT, MARBLED.
Ingredients.—2 rabbits, 1 lb. of pickled pork or bacon in slices, stock, 2 hard-boiled eggs, 1 raw egg, ½ an oz. of gelatine, ½ a teaspoonful of powdered mixed herbs, ½ a teaspoonful of finely-chopped parsley.
Method.—Cut off the heads and necks, wash the rabbits, and let them soak for at least 1 hour in strong salted water. Pack closely in a stewpan, lay the slices of pork or bacon on the top, and barely cover with stock. Cover closely, simmer gently from 1 hour to 1¼ hours, or until the rabbits are tender, and remove the flesh from the bones in as large pieces as possible. Chop all the small pieces of flesh as finely as possible, mix with it the herbs and seasoning, and half its weight in breadcrumbs, and finely-chopped pork or bacon, and moisten with egg. Cut the remainder of the pork or bacon into strips. Fry the livers and kidneys in hot butter or fat, drain them well, and when cool slice them rather thinly. Form the prepared forcemeat into small balls, drop them into boiling stock or water, and simmer for 10 minutes. Add 1 pint of strained stock to the gelatine, stir over the fire until dissolved, season to taste, and, if cloudy, clear with white of egg. When cool, pour a little into a mould, let it set, then cover with pieces of rabbit, interspersed with strips of pork or bacon, forcemeat balls, liver, kidney, and slices of egg. Repeat until all the materials are used, taking care to leave spaces to admit the stock, which must be added to completely cover the rest of the ingredients. Put aside until set, then unmould, and use as required.
Time.—Altogether, about 4 hours. Average Cost, 3s. 4d. to 4s. Sufficient for 1 or 2 moulds. Seasonable from September to March.
1368.—RABBIT PATTIES. (Fr.—Pâtés de Lapin.)
Ingredients.—6 ozs. of either raw or cooked rabbit, 2 ozs. of ham or lean bacon, stock or water, salt and pepper, short crust or puff paste, 1 egg.
Method.—Cut both rabbit and bacon into rather small dice, season liberally with salt and pepper, mix well, and moisten with stock or water. Have ready some patty-pans lined with paste, fill them with the meat preparation, and put on the covers. Brush over with egg, and bake in a moderately hot oven for about 20 minutes, or until cooked if using raw meat. Serve either hot or cold.
Time.—To bake, 20 minutes or longer. Average Cost, about 1s., in
