Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

four days in advance, and warmed in a _bain-marie_ for ten minutes, once every day, is better than if eaten as soon as made. In case the sauce is becoming too thick, after warming the rabbit several times, add a little broth, and also a little butter; stir gently, and always serve as warm as possible. _In Crapaudine._--When cleaned and prepared as directed, cook and serve the rabbit as described for pigeon in _crapaudine_, with the exception that it takes a little longer to cook. _In Croquettes._--What may be left from the preceding day's dinner of a baked, roasted, or stuffed rabbit, may be prepared in _croquettes_, in the same way as chicken _croquettes_. _With Currant-Jelly._--A rabbit served with currant-jelly makes a sightly dish, but it requires care and taste. Skin the rabbit carefully, leaving the ears unskinned. Cut the legs at the first joint, then dip the ears in hot (but not boiling) water, and scrape off the hair carefully. Draw it and wash the inside carefully also, putting away the liver, heart, and lungs. Chop fine one middling-sized onion, and fry it with about one ounce of butter; then add to the onion, and fry them also, the heart, liver, and lungs of the rabbit, after being chopped fine, when add a teaspoonful of chopped parsley, salt, pepper, nutmeg grated, and a piece of clove also grated. Stir for about one minute, take from the fire, mix with it two yolks of eggs and one ounce of butter. Fill the rabbit with the mixture, sew up the incision made to draw it, and then truss it in the following way: Put the rabbit on the paste-board so that it appears as if it were resting, lying on its belly. Skewer the ears so that they seem to be naturally bent on the back of the neck. With a trussing-needle fasten the forelegs so that they look also as if naturally bent by the animal when at rest. Roast or bake it, and serve it with the gravy and _currant_ or _raspberry jelly_. It is placed on the dish