The Art of Cookery Made Easy and Refined

cayenne pepper. _Rabbits with Onions._ BOIL them as white as possible, and when they are to be served up, wipe them dry and put over onion sauce, made thus:--Take mild onions peeled, and boiled till three parts done; then squeeze and chop them but not too small; add a bit of fresh butter, a little salt and flour, a sufficient quantity of cream to mix them, and a little white ground pepper, if approved. Let the sauce be of a good thickness, and simmered over a slow fire for ten minutes. _Glaized Sweetbreads._ LARD very neat two heart sweetbreads, then blanch and braise or roast them; and when they are to be served up, glaize the top part, and put stewed endive under them. _Matelote of Rabbits._ CUT them into pieces and blanch and wash them; then put them into a stewpan with a gill of water, cover close and preserve them as white as possible. When they are nearly done and the liquor almost reduced, which should not be of any colour, add half a pint of good benshamelle, a few whole boiled cocks combs, pickle cucumbers, ham, tongue, omlets of eggs (the same as for garnishing) cut into small squares, and a few stewed button mushrooms. Stew them together for ten minutes, and serve the matelote up directly. _Sweetbreads en Erison._ TO be done in the same manner as neck of veal, which see. _Stewed Giblets plain._ CUT two pair of scalded goose giblets into pieces of two inches long; then blanch them, trim the bones from the ends, and wash the giblets; after which drain them dry, put them into a stewpan with half a pint of stock, cover the pan close, simmer over a slow fire till three parts done and the liquor nearly reduced, then add good-seasoned cullis, and stew them till tender. _Stewed Giblets with Peas._ PROCEED as with the above, except, instead of plain cullis, take a pint of shelled young green peas, and sweat them till three parts done with a bit of fresh butter and a little salt; then add some