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Rabbit Pie, Fricasseed and Roast. —Cut up the rabbit, remove the-breast bone and bone the legs. Put the rabbit, a few slices of ham, a few forcemeat balls, and 3 hard-boiled eggs, by turns, in layers, and season each witb, pepper, salt, 2 blades of pounded mace, and }£ tea-spoonful of grated nutmeg. Pour in 1/2 pt. water, cover with crust, and bake in a well-heated oven for 11/2 hours. When done, pour in at the top, through the middle of the crust, a little good gravy, which may be made of the breast and leg bones, flavored with. onion, herbs and spices.
Fricasseed. —Rabbits, which are in the best condition in midwinter, may be fricasseed like chicken in white or brown sauce.
To Roast. —Stuff with a dressing made of bread-crumbs, chopped salt pork, thyme, onion, and pepper and salt, sew up, rub over with a little butter, or pin on it a few slices of salt pork, and a little water in the pan, and baste often. Serve with mashed potatoes and currant jelly.
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