When you have a sudden guest, Or you’re in an awful hurry, may I say, Here’s a way to make a rabbit stew in no time!
Take apart the rabbit in the ordinary way you do. Put it in a pot or in a casserole, Or a bowl with all its blood and with its liver mashed!
Take half a pound of breast of pork, Finely cut (as fine as possible); Add little onions with some pepper and salt (say twenty-five or so); A bottle and a half of rich claret.
Boil it up, don’t waste a minute, on the very hottest fire. When boiled a quarter of an hour or more. The sauce should now be half of what it was before. Then you carefully apply a flame, As they do in the best, most expensive cafés.
After the flame is out, Just add the sauce to half a pound of butter with flour, And mix them together … And serve.… Read More