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Rabbit, Sauces For

Onion sauce, white sauce, white celery sauce, white mushroom sauce, parsley and butter made with milk instead of water, and liver sauce are all suitable sauces for boiled rabbit. For roasted rabbit, brown sauce served with currant jelly, brown mushroom sauce, poivrade sauce, and liver sauce are most usually served. Liver sauce for boiled rabbits is made as follows. Mix a table-spoonful of flour and a little cold milk to a smooth paste. Stir this into a quarter of a pint of boiling milk, and add a quarter of a pint of boiling water. Let this sauce boil gently for five or six minutes, stir it all the time, and add a slice of fresh butter. Mince finely the liver of the rabbit which has been boiled for twenty minutes. Rub it through a wire sieve, and stir it into the sauce. Add pepper and salt and a spoonful or two of cream if liked, pour the sauce into the tureen, stir a small piece of butter into it, and when this is dissolved, serve immediately. To make liver sauce for roast rabbit:--Wash the liver, throw it into boiling water, and let it boil for twenty minutes, mince finely, and rub it smooth with the back of a wooden spoon. Put it into a quarter of a pint of gravy, and add a tea-spoonful of chopped parsley, half a tea-spoonful of Bovril, a little pepper, salt, and grated nutmeg, a pinch of grated lemon-peel, a small pinch of powdered thyme, and a piece of butter the size of a walnut rolled in flour. Stir the sauce over the fire till it boils, and serve very hot.