Take the remains of a roasted rabbit, cut off all the meat, and mince it with a little roast mutton. Then break the bones of the rabbit into small pieces, and put them into a stewpan, with a slice of butter, some shallots, half a clove of garlic, thyme, a bay-leaf, and basil; give these a few turns over the fire, then shake in a little flour; moisten with a glass of red wine, and the same quantity of stock, and let it boil over a slow tire for half an hour; strain it off, and put in the minced meat, adding salt and coarse pepper; heat the whole, without boiling, and serve hot: garnish with fried bread.
Cut your rabbits into pieces, wipe them perfectly dry; put a quarter of a pound of butter into a stewpan, set it on the fire, and when warm, put in the rabbit with a little pounded spice, salt, pepper, and grated nutmeg; let the fire be brisk, and as soon as the pieces are browned, add a little shred parsley and shallots, leave it three or four minutes longer on the lire, and then serve. Ten or fifteen minutes are sufficient to cook this dish.
Cutoff the heads of a couple of rabbits, turn the backs upwards, the two legs stripped to the end, and trussed with a couple of skewers in the same manner as chickens, the wings turned like the pinions of a chicken; lard and roast them with good gravy; if they are intended for boiling, they should not be lard-ed, but be served with bacon, and greens, or celery sauce.
Take two or three young, but full-grown rabbits, cut them up, and take oft the leg bones at the thigh, season them well with pepper, mace, cayenne, salt, and allspice, all in very line powder, and put them into a small pan, placing them as closely together as possible. Make the top as smooth as yon can. Keep out the heads and carcasses, but take oft' the meat about the neck. Put plenty of butter, and let the whole bake gently. Let it remain in the pan for two days, then put it into small pots, adding butter. The livers should also be put. in.
Having boned a rabbit, lard it with bacon and ham; season it well inside and out, roll it up, beginning with the legs, make it tight, and tie it. Put it into a stew-pan, with some oil, thyme, bay-leaf, and basil; set these on the fire till done enough (but without boiling). When sufficiently cooked, take out the rabbit, drain, let it cool, and then cut it into small pieces, which put into bottles; fill them with oil and cover with wet bladders. When required for table, take them out, cut them into fillets, and place on a dish with shred parsley and oil.
Half boil your rabbits, with an onion, a little whole pepper, a bunch of sweet herbs, a piece of lemon-peel; pull the flesh into flakes; put to it a little of the liquor, a bit of butter rolled in flour, pepper, salt, nutmeg, chopped parsley, and the liver boiled and bruised; boil this up, shaking it round, and serve.