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Rabbit, Fricandeau Of

Take the fleshy portion of a large fat rabbit--that is, the hind-quarters and the loins cut off close to the shoulder-blades. Lard the flesh evenly and closely, and lay it in a deep baking-dish. Pour upon it as much nicely-flavoured stock as will cover it, fasten a piece of buttered paper over the dish, and bake the rabbit in a moderate oven until it is quite tender, being careful to baste it frequently, and to add a little more stock if required. Lift the rabbit out of the gravy, and keep it hot. Boil quickly till it begins to thicken the liquor in which the meat was baked. Have ready a tea-cupful of rich tomato sauce. Spread this on a hot dish. Lay the rabbit upon it, pass a red-hot shovel over the larding, to make it crisp, and pour the gravy over all. Serve very hot. Time to bake the fricandeau, two hours. Probable cost, 3s. 6d. Sufficient for four or five persons.