Reverse - Text
Left half:
THE FOUR POINTS
Right half:
COOKING NOTES.
Rabbit. |
RABBIT STEW.--Skin a pair of rabbits,
and cut in small pieces, keeping
the blood that is found inside.
Take a good-sized pot, put in
half a pound of bacon, cut in
half inch squares; let it brown
nicely, and then put in the
rabbit, a heaping t easpoon of
salt, about seven cloves, seven
all-spice, seven black peppers
and two bay leaves. Let it boil
for half an hour, stirring often.
Then add two cups of boiling
water, one cup of red wine and
the blood from rabbit. Let it
boil one and one-half hours more.
Before serving, add browned flour
enough to thicken the sauce.
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LARDED RABBIT.--After removing its skin
and head, divide the body into
joints; lard with slips of fat
pork, put into a frying pan and
fry until half done. In the
meantime prepare some strained
gravy, made from veal or beef.
Put the rabbit into a saucepan
with a little sweet herb, minced
onion and pepper, over which put
a tight cover, and stew for about
half an hour. Then take out the
rabbit and lay in a hot covered
dish. Strain the gravy, add a
tablespoonful of butter, juice of
a lemon, and thicken with flour;
and after boiling this pour it
over the meat.
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RABBIT PIE.--Take two small rabbits, cut
them into joints, and lay them in
a saucepan with two carrots, two
onions, garlic, a bunch of herbs
and a pound of pickled pork (the
belly). Boil in a very little
water for half an hour; take out
the rabbits and drain them, also
drain the pork and place it at
the bottom of a well-buttered
pie-dish, and then lay the pieces
of rabbit in it. Pour on a
wine-glass full of Sauterne or
other wine, and strew over it a
little spice. Pour in some good
batter, and bake in a quick oven
for half an hour. Reduce the
liquor in which it was cooked,
and add the strained juice of a
lemon. The sauce should be handed
with it.
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