Fricasseed Rabbit

Joint the rabbit and cut in pieces, lay in cold water a few minutes, drain and put in a stew-pan with pepper and a quarter of a pound of pickled pork cut in strips, cover with cold water, and simmer for half an hour, then add an onion chopped, a tablespoonful of chopped parsley, a blade of mace and two cloves, mix to a smooth paste a tablespoonful of flour, stir it in and simmer until the rabbit is perfectly tender; stir in half a teacup of rich cream; if not thick enough add a little more flour, boil up once and 3erve.

Stewed Rabbit

Divide the rabbits at the joints, season with pepper and salt, dredge with flour, and fry a nice brown in drippings or half butter and half lard. When this is done, pour around them enough broth to cover them, add a dozen whole allspice, an onion cut in four, and a bunch of parsley and thyme; simmer slowly for an hour or more until tender, thicken the gravy with browned flour, add the juice of a lemon, a very little piece of peel, and a glass of wine; give a boil up and serve.

Another Way

Joint and stew the rabbits until tender, butter a pan, lay the pieces over the bottom; beat up two eggs, with a little grated nutmeg, pepper and salt, a little chopped parsley, and a handful of bread-crumbs; pour this over the rabbit, set it in a hot oven, and bake half an hour. It should be a rich brown.

Rabbits And Onions

Joint and stew the rabbits until very tender, and in as little broth or water as possible, seasoning them with pepper and salt. An hour will be sufficient if they are young. Peel a dozen good-sized white onions, cut them in quarters, and cover with boiling water. When about half done, drain the water off, squeeze them through a towel to take out the water, and chop them in a wooden bowl; put them in a frying-pan with three ounces of butter, and fry them a nice brown, stirring them frequently. When they are colored, add a little flour, and half a cup of cream, with salt and pepper to taste; let it thicken over a sharp fire, drain the rabbits, pour the sauce over and serve.