Rabbit, Fried
INGREDIENTS for dish for 4 or 5 persons.-1 rabbit, flour, dripping, 1 oz. of butter, 1 teaspoonful of minced shalot, 2 tablespoonfuls of mushroom-ketchup. AVERAGE COST, 1s. 8d. Cut the rabbit into neat joints, and flour them well; make the dripping boil in a frying-pan, put in the rabbit, and fry it a nice brown. Have ready a very hot dish, put in the butter, shalot and ketchup; arrange the rabbit pyramidically on this, and serve as quickly as possible.
TIME.--10 minutes.
SEASONABLE from September to February.
Note. The rabbit may be brushed over with egg, and sprinkled with bread-crumbs, and fried as above. When cooked in this manner, make a gravy in the pan, and pour it round, but not over, the pieces of rabbit.
Rabbit à la Minute. INGREDI- ENTS for dish for 4 or 5 persons.-1 rabbit, 1/4 lb. of butter, salt and pepper to taste, 2 blades of pounded mace, 3 dried mushrooms, 2 tablespoonfuls of minced parsley, 2 teaspoonfuls of flour, 2 glasses of sherry, 1 pint of water. AVERAGE COST, 2s. 3d.
Empty, skin and wash the rabbit thoroughly, and cut it into joints. Put the butter into a stewpan with the pieces of rabbit; add salt, pepper and pounded mace, and let it cook until three parts done; then put in the remaining ingredients, and boil for about 10 minutes; it will then be ready to serve. Fowls or hare may be dressed in the same manner.
TIME.--Altogether, 35 minutes.
SEASONABLE from September to February.