Price in first-class restaurants 30-cents dish of about 1 pound.

4 pounds rabbit - 1 jack or 4 common. 10 ounces salt pork.

1 small onion and some parsley.

1 tablespoon black pepper.

2 tablespoons of salt.

3 tablespoons of flour.

2 pounds flour for crust.

Cut up the rabbits; chop of the thin part of the ribs and throw them away, divide down the back and make 4 pieces of it and divide the legs into 2 if large. Steep in cold water to whiten the meat and cleanse thoroughly. Boil 3 hours in 4 quarto water, or until reduced to 21/2 quarts. Cut the pork into strips and fry them partially, the onion cut up in the fat,and as soon as they begin to brown add them to the stew. Season and thicken, pour the stew into a baking pan and cover with soft pot pie crust (No 18) made of 2 pounds flour, 6 teaspoons powder, 3 cups water and salt. Bake 20 or 30 minutes basting the crust with the stew liquor at last. Dish rabbit equivalent to 1/2 pound in dish with gravy and light spongy crust on top.

Cost of material - rabbita 40, pork 10, seasonings 2, flour 7, powder 3 oz 6c; G5c for 8 dishes or about 8c dish.