Time.—To steam, from 40 to 50 minutes. Average Cost, 2s. to 2s. 6d. Sufficient for 1 large soufflé. Seasonable from September to March.
1375.—RABBIT WITH SPANISH ONIONS.
Ingredients.—1 large rabbit, ¼ of a lb. of ham or bacon, 4 or 5 Spanish onions, flour, salt and pepper.
Method.—Wash the rabbit, cut it into pieces convenient for serving, cut the onions into thin slices, and the ham or bacon into dice. Line the bottom and sides of a fireproof earthenware stew-jar or casserole with slices of onion, put in a single layer of rabbit, add a few pieces of ham, sprinkle well with flour, salt and pepper, and cover with slices of onion. Now put in the remainder of the rabbit, with the bacon, flour, and seasoning as before, cover the surface completely with slices of onion, and add 2 tablespoonfuls of cold water. Put on the lid, which must fit closely, place the stew-jar in a moderate oven, or on a cool part of the stove, and cook very slowly from 2 to 2½ hours. At the end of that time it will be found that the onions have yielded an abundance of gravy. If a homely dish is desired, serve the contents of the stew-jar in their simple form, or transfer the pieces of rabbit to a stewpan, strain over them the gravy, rub the onions through a fine hair sieve, add these to the contents of the stewpan, and when thoroughly hot, serve.
Time.—From 2 to 2½ hours. Average Cost, 2s. to 2s. 6d. Sufficient for 4 or 5 persons.
1376.—RABBIT STEWED IN MILK. (Fr.—Lapin au lait.)
Ingredients.—1 rabbit, 1 small onion very finely-chopped, a small blade of mace, 1 pint of milk (about), salt and pepper, 1 teaspoonful of cornflour.
Method.—Wash the rabbit, cut it into neat joints, and soak and blanch the head and neck in strong salted water. Pack the pieces closely in a baking-dish or pie-dish, sprinkle over them the onion, season well with salt and pepper, and add the mace. Nearly fill the dish with milk, cover with an inverted dish or piedish, and cook in a moderate oven from 1¼ to 1½ hours. About 10 minutes before serving mix the cornflour smoothly with a little cold milk, boil up, and add it to the contents of the piedish and allow to cook for another 10 minutes. When ready, arrange the rabbit neatly on a hot dish, strain the sauce over, then serve.
Time.—From 1¼ to 1½ hours. Average Cost, 1s. 4d. to 1s. 8d. Sufficient for 3 or 4 persons. Seasonable from September to March.
1377.—RABBIT, BROWN STEW OF. (Fr.—Ragoût de Lapin.)
Ingredients.—1 rabbit, 1 pint of stock, 2 ozs. of butter, ¾ of an oz. of
