Home › The Principles of Cookery › Rabbit, Baked, and Macaroni

Rabbit, Baked, and Macaroni

Cut a rabbit into joints, or truss it if preferred; butter it well, and lay it in a baking-dish on some slices of ham. Place it in a moderately-heated oven, and let it remain there, basting now and then with more butter. Take a quarter of a pound of Naples macaroni, break it in pieces about two inches in length, and throw these into a stewpan of boiling stock. Let the macaroni simmer till tender, then strain it; mix with it one ounce of white sugar, and two ounces of fresh butter, season to taste, and add to the rabbit a table-spoonful of brandy and a table-spoonful of lemon-juice. Place the macaroni in the dish with the rabbit, bake until the macaroni is of a pleasant brown colour, and send to table in the dish in which the rabbit was baked. Time, the rabbit must be at least half an hour in the oven before the addition of the macaroni.