One rabbit, jointed as for fricassee. One-half pound of salt pork, minced finely. One large onion, also chopped. One stalk of celery, and chopped parsley. A teaspoonful of Worcestershire sauce; a tablespoonful of tomato-catsup ; a glassful of brown sherry ; the juice of half a lemon; two tablespoon fuIs of good dripping, and a heaping tablespoonful of brown roux. Salt and pepper to taste. One gallon of water.

Fry the onion in the dripping, and when lightly browned, add the pieces of rabbit, cover with cold water and cook very slowly for four hours, or until the meat is in rags. Season with salt and pepper. Let all get cold together. Skim off the fat; strain through a coarse cloth, return to the fire and when it boils thicken with the roux; put in the catsup, wine, lemon-juice, and, if you fancy, a pinch of ground allspice. If not brown enough, color with a little caramel.

Pass Huntley & Palmer's dinner-biscuit with it. You can cook gray squirrel in this way, and indeed tough game of almost any kind - grouse, wild ducks, etc.