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Rabbit, Pilau Of

Skin, wash, and empty a fat young rabbit, and cut it up into ten or twelve pieces. Rub each one of these with a savoury mixture made by mixing the juice of two large onions with a tea-spoonful of salt, half a tea-spoonful of powdered ginger, and the juice of a lemon. The onion juice may be obtained by bruising the onions, and draining off the liquor. Boil a pound of rice in a quart of stock broth till it is half cooked. Whilst it is simmering melt four ounces of good fat or butter in a saucepan, and in this fry the pieces of rabbit till they are lightly browned, and also two sliced onions. Put the meat into a deep earthen jar. Lay the onions upon it, and cover with the rice. Add four cloves, eight peppercorns, a pinch of salt, and one or two inches of thin lemon rind, and pour half a pint of milk over the whole. Tie three or four folds of paper over the top of the jar, and bake in a moderate oven. If required, add a little broth or a little more milk when the rabbit is half done. When the meat is sufficiently cooked, pile the rice on a dish, place the pieces of rabbit upon it, and serve very hot. Time to bake, from an hour and a half to two hours. Probable cost, 3s. Sufficient for five or six persons.