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

lying on its belly, the skewers and twine are removed, and a few sprigs of parsley are placed in its mouth. The currant-jelly may be served in a saucer and the gravy in another. _In Gibelotte._--The only difference between a _gibelotte_ and a civet is that the latter is made with claret wine and the former with Sauterne or Catawba. Other white wine may be used, but the two kinds above mentioned are the best. _Marengo._--When cleaned and prepared as directed, cut the rabbit in pieces; keep the head, neck, and trimmings, to make a potage _au chasseur_, and cook and serve the rest as a chicken _à la Marengo_. _In Papillotes._--The four legs and two pieces cut on both sides of the backbone may be prepared, cooked, and served as veal cutlets in _papillotes_. The rest is used to make a potage _au chasseur_. _With Olives._--When baked or roasted, serve it as a duck with olives, putting three dozen olives instead of two. _Roasted._--It may be roasted with only a little butter spread all over it, or enveloped in buttered paper; or larded with salt pork; or larded and enveloped in buttered paper. It must be basted often, and if enveloped with paper, the paper must be removed about fifteen minutes before taking the rabbit from the fire. Ascertain when done by means of a skewer or a small sharp-pointed knife. It takes about forty-five minutes to roast, according to size and fire. When roasted it may be served with its gravy or drippings only, or with a _cranberry_, _fines herbes_, _mushroom_, _piquante_, _Provençale_, _ravigote_, _Tartar_, _tomato_, _or truffle_ sauce. _With Green Peas._--When baked or roasted, serve it with green peas _au jus_. _Sauté._--When the rabbit is cleaned and prepared as directed, proceed as for a chicken _sauté_ in every particular. _Sportsman-like._--Clean and prepare the rabbit, then cut off the neck, head, and the end of the legs, which you keep to make a potage _au chasseur_. Put the rest in a crockery vessel with the juice of a lemon, salt, and pepper. Leave thus for at least one