Required: One large rabbit. Two large onions. A bunch of parsley and herbs. Four cloves. Four peppercorns. Stock.or water.

For the stuffing:

Quarter of a pound of lean veal. Two ounces of beef suet. One ounce of fat bacon. One teaspoonful each of chopped parsley and grated lemon-rind. One or two tablespoonfuls of breadcrumbs. One egg.

Salt, pepper, and nutmeg. (Sufficient for seven.)

Chop the veal very finely, or pass it through a mincing-machine; then pound it in a mortar With the suet and chopped bacon. Next rub it through a sieve, then stir into it the parsley, lemon-rind, breadcrumbs, beaten egg, and seasoning to taste.

After skinning and drawing the rabbit, put it in a basin of warm water with a small handful of salt in it, and let it soak for an hour; this is. to draw out the blood. Next stuff the rabbit with the forcemeat, sewing up the opening with a little fine string.

Next truss it neatly in shape, put it in a stewpan with enough white stock or water to cover it; put in the two onions (having peeled and sliced them), the herbs (tied together), the spice, and a little salt. Bring it to the boil, then skim it well. Next, let it simmer gently from one to two hours, according to the age and size of the rabbit. When tender, lift it out of the pan; remove

Bouchees de Poulet the string, and put it on a hot dish. Pour, over it some good onion sauce, and garnish the dish with neat rolls of toasted bacon.

Cost, from 2s. 3d.