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Rabbit and Eel, Matelote Of

Take a plump young rabbit, a fine eel, and three or four slices of bacon. Skin, empty, and wash the rabbit, cut it into small joints, and if the head is to be used, split it in halves, and take out the eyes. Skin and empty the eel, and divide it into short lengths. Fry the rabbit and eel in hot fat, together with the bacon cut into dice, till all are brightly browned and half cooked; take them up, set them aside, and in the same fat fry half a dozen button onions or two moderate-sized onions sliced, and a dozen button mushrooms if these are to be had. When these also are browned, put them in a clean saucepan with the fried rabbit and eel, and mix as much flour with the hot fat as is required to make a smooth paste. Moisten this with stock or water to make gravy of the consistency of cream, put into this the fried meat, onions, and mushrooms, and add the liver and heart of the rabbit, a bunch of sweet herbs, and a little pepper and salt if required. Simmer all gently together till the rabbit is tender. When done enough, pile the rabbit in the centre of a dish, arrange the pieces of eel and the bacon round it, and keep the meat hot. Strain the gravy, put a glassful of wine into it, boil it down till it is smooth and thick, and pour it over the meat. Serve immediately. When mushrooms are not at hand, a tea-spoonful of anchovy and a spoonful of bruised capers, or three or four gherkins chopped small, may be stirred into the sauce by way of a substitute. This recipe may be used for a rabbit alone, or an eel alone, as well as for the two together. Time, half an hour to simmer the rabbit, etc. Probable cost of rabbit, 7d. to 9d. per pound; eel, very variable. Sufficient for six or seven persons.