Cover the stewpan and
cook on a moderate fire for about three-quarters of an hour.
Should the stew act too dry, add a spoonful of stock occasionally.
No. 152. Coniglio arrostito alla Corradino (Roast Rabbit)
Ingredients: Rabbit, pig's fry, butter, salt, pepper, fennel, bay
leaf, onions.
Make a stuffing of pig's fry (previously cooked in butter), salt,
pepper, fennel, an onion, all chopped up, and a bay leaf. With
this stuff a rabbit well and braize it for half an hour, then
roast it before a brisk fire and baste it well with good gravy.
If you like, put in a clove of garlic with one cut whilst it is
being braized, but only leave it in for five minutes. Serve with
ham sauce (Salsa di prosciutto, No. 7.) A fowl may be cooked in
this way.
No. 153. Coniglio in salsa Piccante (Rabbit)
Ingredients: Rabbit, butter, flour, celery, parsley, onion,
carrot, mushrooms, cloves, spices, Burgundy, stock, capers,
anchovies.
Cut up a rabbit, wipe the pieces well on a dishcloth, flour them
over and put them into a frying-pan with two ounces of butter and
fry for about ten minutes.
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