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RABBIT, GALANTINE OF (a breakfast, luncheon, or supper dish)

Take two plump young rabbits, cut off the heads, entirely remove the bones from both animals, and fasten slices of fat bacon over one, to cover the outer or skin side of it. Mince the flesh of the other rabbit finely, and with it an equal quantity of fat bacon, and a little pepper and powdered mace. No salt will be required, as it is probable that the bacon will be sufficiently salted. Lay the boned rabbit flat on a table, spread half the forcemeat upon it, arrange on this some strips of ham, tongue, and bacon, together with a truffle or two or a few mushrooms chopped small, if these are at hand, and spread another lay of forcemeat over all. Sew up the rabbit neatly, as nearly as possible in its original form, fasten it securely that the forcemeat, etc., may not escape, and tie it in a white cloth. Lay two or three slices of bacon at the bottom of a saucepan, place the rolled meat upon these, and add the heads and bones of the rabbit and any other bones there may be handy, together with two carrots, a large onion stuck with two cloves, a bunch of parsley, a sprig of thyme, a bay-leaf, and a little pepper and salt. Pour over these ingredients as much good stock as will barely cover them, and simmer all very gently together, carefully removing the scum as it rises, until the galantine is done enough, that is, until it can be easily pierced with a skewer. Let the galantine get cold in the liquor in which it was stewed, then lift it out. Strain the liquor, boil it down until it is so far reduced that it will form a jelly when cold, and clarify with white of egg. Pour this jelly upon plates, that it may set firm, brushing one or two coats of it over the rabbit to serve as glaze. Dish the galantine on a white napkin, and garnish with the savoury jelly, cut into dice, cubes, stars, etc. A galantine is always served cold. Time to simmer, three or four hours. Probable cost of rabbits, 7d. to 9d. per pound.