15. Rabbit Galantine.

  Bone a rabbit entirely (except the head) ; take away the
meat of the thick part of the thighs ; lard with seasoned
bacon tips ; mince the meat taken off with the fillets of two
other rabbits ; take an equal quantity of bacon, minced,
mix the minces together, add salt, pepper, and pounded
spice ; lay the rabbit open on a cloth ; season, and
spread a layer of the forcemeat all over it ; on this place
red tongue and bacon tips, in small pieces ; proceed
thus alternately, until the rabbit is quite full ; then form
it as a well as you can ; tie slices of bacon all over it, wrap
it a in the cloth, and tie it again; lay slices of bacon in a
braising-pan, put in the rabbit, a knuckle of veal, the bones
of the rabbit, two carrots, three onions (one stuck with
cloves), two bay-leaves, a little thyme, parsley, scallions,
half a bottle of white wine, a ladleful of stock, and a little
salt ; set the pan on the fire to simmer for two hours,
then remove from the fire, and in half an hour's time care-
fully withdraw -the rabbit. When quite cold, take it out
of the cloth, glaze and serve it.-A superb dish, but pretty
dear.

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