Fricasseed Rabbit. (Brown.)

Cut off the head - joint, and lay in soak for an hour. Season the pieces with pepper and salt, dredge with flour, and fry in butter or nice dripping until brown. Take from the fat, lay in a saucepan, and cover with broth made of bits of veal or lamb. Add a minced onion, a great spoonful of walnut catsup, a bunch of sweet herbs, a pinch of cloves and one of allspice, half a teaspoonful of cayenne. Cover closely, and simmer for half an hour. Lay the pieces of hare in order upon a hot dish and cover to keep warm. Strain the gravy, return to the saucepan, thicken with browned flour, put in a tablespoonful of butter, squeeze in the juice of a lemon, pour over the rabbits, and send to table.

Larded Rabbit

Cut off the head and divide the body into joints. Lard with slips of fat pork; put into a clean hot frying-pan and fry until half done. Have ready some strained gravy made of veal or beef - the first is better; put the pieces of rabbit into a saucepan, with a bunch of sweet herbs, a minced onion, and some pepper, Stew, closely covered, half an hour, or until tender; take out the rabbits and lay in a hot covered dish. Strain the gravy, add a tablespoonful of butter, the juice of a lemon, and thicken with flour. Boil up and pour over the meat.

Fried Rabbit

They must be very tender for this purpose. Cut into joints; soak for an hour in salt and water; dip in beaten egg, then in powdered cracker, and fry brown in nice sweet lard or dripping. Serve with onion sauce. Garnish with sliced lemon.

Barbecued Rabbit+

Clean and wash the rabbit, which must be plump and young, and having opened it all the way on the under-side, lay it flat, with a small plate or saucer to keep it down, in salted water for half an hour. Wipe dry and broil whole, with the exception of the head, when you have gashed across the back-bone in eight or ten places that the heat may penetrate this, the thickest part. Your fire should be hot and clear, the rabbit turned often. When browned and tender, lay upon a very hot dish, pepper and salt and butter profusely, turning the rabbit over and over to soak up the melted butter. Cover and set in the oven for five minutes, and heat in a tin cup two tablespoonfuls of vinegar seasoned with one of made mustard. Anoint the hot rabbit well with this," cover and send to table garnished with crisped parsley.

The odor of this barbecue is most appetizing, and the taste not a whit inferior.

Rabbit Pie

Cut a pair of rabbits into eight pieces each, soak in salted water half an hour, and stew until half done in enough water to cover them. Cut a quarter of a pound of fat pork into slips, and boil four eggs hard. Lay some bits of pork in the bottom of a deep dish and upon these a layer of the rabbit. Upon this spread slices of boiled egg, peppered and buttered. Sprinkle, moreover, with a little powdered mace, and squeeze a few drops of lemon-juice upon each piece of meat. Proceed in this order until the dish is full, the top layer being pork. Pour in the water in which the rabbit was boiled, when you have salted it and added some lumps of butter rolled in flour. Cover with puff-paste, cut a slit in the middle, and bake one hour, laying paper over the top should it brown too fast.