Boiled Rabbit with Onion Sauce

Lapereau bouilli Sauce aux Oignons


Skin a young rabbit, and truss it and tie it up for boiling, put it into a stewpan with enough boiling water to cover it, and two or three sliced onions, a bunch of herbs, a few peppercorns, a little salt, and three or four cloves; bring to the boil, and then skim and boil gently for one to one and a half hours, according to the size and age of the rabbit; take up and remove the string, place it on a hot dish, and pour over it a good Soubise sauce. This dish is often served with plainly boiled pork.