Rabbit Roasted

Skin, clean, lay in salt water while preparing the following dressing: Mince a slice of fat salt pork and mix with sufficient moistened bread-crumbs to fill the cavity, seasoning it with pepper, salt and thyme. Some add a little minced onion. Stuff the rabbit with this, sew up closely. Cover with thin slices of salt pork, bound on with cords or fastened with skewers. Pour a cup of water in the pan and bake an hour, basting frequently, adding a little lemon juice or vinegar to the drippings. Dredge with flour; brown and remove from the oven. Serve on a hot platter, removing the slices of pork and garnishing the edge of the platter with them. Thicken the strained gravy with browned flour and season with butter, 2 tablespoonfuls of lemon juice or a little vinegar, pepper and salt to taste. Let it boil up, then serve. If pork is not used in roasting, rub the rabbit with butter well before putting in the oven, and pour, melted butter over it when served, garnishing with sliced lemons and greens.

Rabbit Fried

Skin, disjoint and wipe the rabbit perfectly dry. Fry the same as chicken; parboiling unless perfectly tender. They may be dipped in flour before frying.

Rabbit Pie

Make same as Chicken Pie. (See directions).

Rabbit Stew

Prepare same as venison; boiling until tender and serving in the same fashion. Some like a little minced onion added to the gravy. Add also a little butter to the gravy if necessary.

Rabbits Fricasseed

Disjoint and put in a stew-pan, seasoning with Cayenne pepper, chopped parsley and a little salt. Cover with a pint of hot water and stew slowly. When nearly done add some bits of butter rolled in flour. Before removing from the fire pour in half a small teacup of thin cream or rich . milk. Serve the meat in a hot dish; pour the gravy over it.