Rabbit Pie

1 large rabbit, or two small ones

2 tablespoons (1/2 oz.) flour 1 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon mace

2 hard-cooked eggs, sliced

1/2 pound ham or bacon

Pastry

Cut rabbit into joints, and remove top bone from legs. Mix flour with seasonings on a plate, roll in this the rabbit, and cut ham in slices; arrange alternately layers of rabbit, eggs, and ham in fireproof dish; sprinkle a little salt and pepper over, and add one cup hot water. Cover with pastry, brush over with milk or beaten egg, and bake in hot oven one and one half hours. Stew rabbit bones with a little water, one small onion, blade of mace, a few herbs, and seasonings of salt and pepper, and pour into pie. Serve hot or cold.

Rabbit With Rice

1 rabbit

4 tablespoons (2 ozs.) drippings

2 tablespoons chopped onion 1 cup (1/2 lb.) rice

2 cups (1 pt.) stock or water 1 1/2 cups (3/4 pt.) tomato puree 1 teaspoon salt 1/2 teaspoon pepper

Parsley

Wash and clean rabbit, and cut it in neat joints. Melt drippings in a casserole, add onion and rice well washed and dried, and cook ten minutes without browning. Then put in rabbit and cook a few minutes longer, stirring constantly. Add stock and tomato puree, season to taste, cover with lid, and simmer in oven or one side of the range until rice and rabbit are tender and nearly dry. Garnish with parsley and serve hot.

Tomato puree is made by rubbing fresh or canned tomatoes through a sieve.

Roast Capon With Piquante Stuffing

1 capon

3 cups (3/4 lb.) bread crumbs

1/2 cup (1 gill) mild vinegar

1/2 cup (4 ozs.) butter substitute, melted 1 cup (1/2 pt.) olives, stoned and chopped

3 gherkins, chopped

1 small green pepper, chopped

1/2 teaspoon poultry seasoning

1 teaspoon salt

1/2 teaspoon pepper

Giblet sauce

Cranberry jelly

Singe, draw, and truss bird same as chicken. Rub over with drippings, dust with salt, pepper, and flour. Mix crumbs with vinegar, add butter, olives, gherkins, green pepper, and seasonings. Place in the capon, put in a hot oven, basting frequently. When breast meat is tender the bird is sufficiently cooked. Serve on a hot plate garnished with parsley and accompany with giblet sauce and cranberry jelly.

Salmi Of Duck

1 large duck

4 tablespoons (2 ozs.) butter substitute 4 tablespoons (1 oz.) flour

1 onion, sliced

3 cups (1 1/2 pts.) stock or water

1 teaspoon salt

1/2 teaspoon pepper

Prepare duck, then roast it, and cook it rare. Cut it into joints and chop meat into pieces. Melt two tablespoons of the butter substitute, put in pieces of meat and onion, and fry brown. Then add stock, and simmer one hour; then strain it. Melt remainder of butter substitute in a saucepan, stir in flour, and add two cups of stock made from duck, season with salt and pepper, and simmer fifteen minutes. Add to it gravy from pan in which duck was roasted. Put joints of duck into this sauce and simmer twenty minutes. Place duck on hot platter and strain sauce over. Serve hot.