From:
The Thorough Good Cook
Entrees: 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.