(Wild.) Rabbit Stew

Cut the rabbit into pieces. Cover with vinegar, into which you have sliced an onion, and add some whole cloves and cinnamon. Drain, as it will be sour enough without using much of the vinegar. Cover with water, and boil until tender. Take a piece of butter and add a heaping tablespoon of flour, and brown. Season with salt, pepper and nutmeg, and add to the stew.

Belgian Hare

Cut into small pieces, and fry in lard and butter; when brown, slice an onion over it, and brown with flour. Then put into a kettle, and cover with water, and simmer until tender. Season the gravy with salt, pepper, nutmeg, and a finely chopped carrot. If the gravy is not thick enough, use more flour. A piece of bacon boiled with the hare will improve it.