Fill the rabbit with a stuffing as indicated in the recipe for Epaule de Veau à l’Anglaise.
Sew up the belly of the rabbit, truss, and poach it in salted water for approximately 1 hour.
Serve accompanied with Caper Sauce.
Another way of serving: Drain the cooked rabbit well, place it on a long dish and coat with Sauce Béchamel containing finely sliced onions cooked without colour in butter.
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