Joint and wash the rabbit, and put it in a frying-pan with strips of salt pork; turn frequently until brown, then season with pepper and salt, cover with broth or water, add an onion cut in pieces and simmer an hour; then add a tablespoonful of curry powder mixed to a paste with cold water, and stew twenty minutes longer, or until the rabbit is very tender; thicken the stew with browned flour, and serve with boiled rice.

Rabbit en civet.

Professor Blot's Way

Cut a rabbit in small pieces, put on the fire in a pan with two ounces of butter, stir until brown; then add a quarter of a pound of fat pork cut in strips, stir a few minutes, and add one tablespoonful of flour (mixed to a paste in cold water), half a pint of broth, one and a half gills of claret wine, a bunch of parsley and thyme, salt and pepper, and stew slowly until quite tender.