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Rabbit, Ragout Of

Dissolve two ounces of butter in a saucepan, and in this fry three moderate-sized onions cut into slices. Lift these out as they brown, mix three tea-spoonfuls of flour smoothly with the butter, and moisten the mixture very gradually with as much stock or water as will make it of the consistency of thick cream. Skin, empty, and wash a young rabbit. Cut it into small neat joints, lay these in the sauce with five or six rashers of bacon, a bay-leaf, a slice of lemon, and a little pepper and salt. Simmer all gently together till the rabbit is tender. Lay the pieces on a dish, strain the sauce over them, and serve very hot. A glassful of wine may be added to the sauce or not. Time, from an hour and a half to two hours to simmer the rabbit. Probable cost, 3s., exclusive of wine. Sufficient for four or five persons.