German Style Stewed Rabbit

Young rabbits cut in six pieces, the two legs, breasts and shoulders, and the back cut in halves; wash well, drain, then steep them for a few hours in vinegar containing thyme, carrots and onions sliced; when ready, take the pieces, roll them in flour and fry lightly in butter, put them in a sautoir when fried; now fry some pieces of salt pork in the remaining butter, add them to the rabbit, with some flour, shake together, moisten with stock, simmer and skim; then add some button onions, a little thyme and enough of the vinegar they were steeped in to give a sharp flavor, simmer till tender and serve.

Fricassee Of Rabbit

Legs, backs and shoulders of young rabbits, washed and wiped dry, then lightly fry with butter till the flesh is firm; take up into a sautoir, add some flour, moisten with white stock, simmer and skim; when about half done, add some button onions and mushrooms, also a glass of white wine; when about finished, thicken the sauce with a liaison of egg yolks and cream, season with nutmeg, salt, red pepper and the juice of a lemon.

Potted Rabbit

Legs, shoulders and backs of young rabbits, remove the bones from each joint, then place the pieces in individual jars (like bean jars) with diced bacon and mushrooms. Take the bones and bead, pound them, boil them with carrot, celery, onions and a little thyme, thicken it slightly, strain, and cover the meat in the jars with it, put on the lids, and bake slowly till tender; serve in the jars.

Braised Rabbit With Tomato Sauce

Legs and backs of young rabbits, lard them with seasoned strips of bacon, place in a bras-iere with bacon, onions, carrots and a bunch of thyme, moisten with white stock and a glass of white wine, braise till tender and then remove to another sautoir; strain the braise, boil up, skim, then add it to a thick tomato sauce; serve it over the rabbit, garnished with fancy croutons.

Broiled Saddle Of Rabbit

Take the whole of the back of the rabbit, soak it in warm salted water for an hour, then take it up and wipe dry, season with salt and pepper, roll in melted butter, dredge with flour, place between a wire hinged broiler and broil it well done over a clear fire, basting with butter during cooking; serve on toast with maitre d'hotel butter in which has been incorporated a little red currant jelly.

Saute Of Rabbit

Take the legs and saddles of the rabbits, soak in warm salted water for an hour, then drain and wipe each piece dry, season with salt and pepper, roll in flour, fry a golden color with butter, make the sauce in the same pan, boil up and skim, put back the rabbit, add some sliced mushrooms, simmer till tender, finish with the addition of a little sherry wine.

Smothered Rabbit With Onions

Take the legs and saddles, blanch and drain them, then arrange them in a sautoir, cover with a light brown sauce and let simmer for half an hour; meanwhile fry lightly plenty of onions (the small button ones), add them to the rabbit, simmer till tender; serve garnished with the onions and a fancy crouton.