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. Then add half a stick of celery, parsley, an onion,
half a carrot, and three mushrooms, all cut up, three cloves, a pinch
of spice and salt, a glass of Burgundy, and the same quantity of stock;
cover the stewpan and cook for half an hour, then put the pieces of
rabbit into another stewpan and pass the liquor through a sieve; press
it well with a wooden spoon, so as to get as much through as possible,
pour this over the rabbit and add four capers and an anchovy in brine
pounded in a mortar, mix all well together, let it simmer for a few
minutes, then serve hot with a garnish of croutons fried in butter.