1 rabbit, jointed, as for fricassee.

3 table-spoonfuls butter.

A little cayenne, salt and mustard.

1 teaspoonful Worcestershire sauce, and 1 table-spoonful vinegar.

Parboil the rabbit, and let it get perfectly cold; then score to the bone, the gashes about half an inch apart. Melt together in a saucepan the butter and seasoning. Stir up well, and rub each piece of the rabbit with the mixture, working it into the gashes. Broil over a clear fire, turning as soon as they begin to drip. When they are brown lay on a hot dish, and pour melted butter over them. Let them lie in this, turning several times, for three or four minutes. Put the rest of the mixture on them, if any be left, and serve.