Then remove from the pan and serve.
86. SAUTED RABBIT.--If it is desired to prepare a rabbit by sauteing,
skin and clean it, cut it into pieces, and dry all the pieces with a
soft cloth. Then melt bacon fat in a frying pan, and when it is hot
place the pieces of rabbit in it and allow them to brown. Add several
sprigs of parsley and two small onions, sliced, season with salt and
pepper, add a slice or two of bacon, and pour water over the whole until
it is nearly covered. Place a cover on the frying pan and simmer slowly.
Add water when it is necessary. When the meat is tender, remove it from
the frying pan. Then thicken the fluid that remains with a small amount
of flour so as to make a gravy. Serve hot.
87. RABBIT PIE.--Rabbit made into pie is also a desirable way in which
to serve rabbit. To prepare such a dish, skin and clean one or more
rabbits and cut them up into as small pieces as possible, removing the
largest bones. Put these pieces into a baking dish, and over them place
bacon cut into small strips. Sprinkle all with chopped parsley, salt,
and pepper, and add a few slices of onion, as well as some strips of
carrot and potato, if desired. Pour a sufficient amount of boiling water
over the whole and allow to simmer slowly until the meat is partly
cooked. Then place in the oven and cook until the meat is tender. Next,
dredge the contents of the baking dish with flour and cover with a
1/4-inch layer of baking-powder biscuit dough.
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