Rabbit, Marbled

Ingredients

• 2 rabbits
• 1 lb. pickled pork or bacon, sliced
• stock
• 2 hard-boiled eggs
• 1 raw egg
• ½ oz. gelatine
• ¼ teaspoon powdered mixed herbs
• ¼ teaspoon finely-chopped parsley

Directions

1. Remove the heads and necks from the rabbits, wash them, and soak in strong salted water for at least 1 hour.

2. Pack the rabbits closely in a stewpan, lay the slices of pork or bacon on top, and barely cover with stock.

3. Cover closely and simmer gently for 1 to 1.5 hours, or until the rabbits are tender.

4. Remove the flesh from the bones in large pieces, chop the small pieces finely, and mix with herbs, seasoning, breadcrumbs, and finely-chopped pork or bacon, moistening with the raw egg.

5. Cut the remaining pork or bacon into strips.

6. Fry the livers and kidneys in hot butter or fat, drain well, and slice thinly when cool.

7. Form the forcemeat into small balls, drop them into boiling stock or water, and simmer for 10 minutes.

8. Add 1 pint of strained stock to the gelatine, stir over heat until dissolved, season to taste, and clear with egg white if cloudy.

9. When cool, pour a little gelatine into a mold, let it set, then layer with pieces of rabbit, strips of pork or bacon, forcemeat balls, liver, kidney, and slices of egg.

10. Repeat layering until all materials are used, leaving spaces for the stock to cover the ingredients.

11. Set aside until firm, then unmold and serve as needed.