Roast Rabbit

As soon as possible skin, clean and hang it over night. When ready to cook, wash and stuff as you would poultry. Then sew it up. Lay it in a dripping-pan; pour a cupful of hot water into the bottom of the pan, and skewer two thin slices of salt pork or bacon, on the top of the rabbit. Cover it tight with an inverted pan and set in a moderate oven. In half an hour, take off the cover. Remove the salt pork, add a little butter to the gravy, and baste it. Then dredge with flour, and let it brown, basting it often. It should be ready to serve in an hour from the time it was put in the oven, though the time will depend upon the size. Lay it on a platter, and keep hot while you make the "Gravy." Add to the gravy a little lemon juice, and a teaspoonful of minced onion, fried in a teaspoonful of butter.

Fricasseed Rabbit

Do not cook the head or neck. See "Fricasseed Chicken."

Fried Rabbit

Only a very tender rabbit is good cooked in this way. Cut into joints, wash and stew slowly for fifteen or twenty minutes in just enough water to cover them. Take out, and dip the pieces of rabbit first into beaten egg, then in crumbs of bread, or cracker. Have ready a frying-pan, containing several pieces of salt pork; fry them crisp. Remove them and lay in the rabbit. Fry until brown on every side. When nearly done, add pepper and salt.

It may be fried without parboiling, but should then be cooked a much longer time, and over a more moderatd fire.