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Rabbit, Boudins Of

Take the white flesh of a rabbit. Free it from skin and sinew, mince finely, pound well, and make into a delicate forcemeat, by mixing with each pound of meat two ounces of butter, one ounce of fat bacon, and a dessert-spoonful of flour. Season the forcemeat with salt, pepper, and pounded mace, flavour with dressed onions or mushrooms finely minced, and bind it together with one or two yolks of eggs. Beat till it is quite smooth. Spread it on a dish, and form the forcemeat into small sausages. Put these into a stewpan, cover with boiling stock, and let them simmer gently until the forcemeat is set. Drain them, dish them in a circle, pour over them some nicely-flavoured brown sauce, and serve very hot. If liked, two or three pounded potatoes, or a small portion of panada (see PANADA), may be mixed with the forcemeat; if so the flour should be omitted. This is a convenient way of using the remains of cold cooked rabbit. Time, about a quarter of an hour to boil the boudins. Probable cost of rabbits, 7d. to 9d. per pound.