Roasted Rabbit With Olives

Clean a rabbit well, lard its fleshy parts with strips of salted pork, wrap it up in a sheet of buttered paper, fastening it with skewers or binding twine round it, and roast it in a hot even, basting it frequently. About ten minutes before removing the rabbit from the oven, the paper should be removed to allow it to brown. When the rabbit is cooked, pour the gravy out of the drippingpan into a small saucepan, add some clear beef gravy if there is not sufficient, season it to taste with salt and pepper, and put in three dozen stoned olives. Stir the sauce over the fire and boil it for five minutes. Untruss the rabbit, and place it on a hot dish, garnish round with the olives, pour the sauce over it, and serve.

Rabbit Sauted

Skin and clean well a young rabbit and cut it up into joints. Put a few pieces of ham into a sautepan with a little butter, toss the pan over the fire for a few minutes, add the pieces of rabbit and a little each of finely-chopped parsley, thyme and onion, and cook for a few minutes longer; sprinkle flour over the rabbit, pour in stock and white wine in equal proportions and enough to moisten, remove the pan to the side of the fire, and simmer gently until the meat is quite tender. Place the meat on a dish to keep it hot; pour the sauce through a sieve into a saucepan, add a few chopped mushrooms, stew for a few minutes longer, pour it over the rabbit, and serve very hot.

Stewed Rabbit

Draw, skin and wash a rabbit, and cut it into pieces about two inches in length. Cut one-half pound of streaky bacon into pieces about one and one-half inches long by one inch in width, blanch and dry them, put them into a fryingpan with one ounce of butter and fry to a light brown color. Take them out, put in fifteen button mushrooms and fry them also, then put them on a plate and keep them hot. Put the pieces of rabbit into the fryingpan and fry them gently for ten minutes, then dust in one ounce of flour, stir well for a couple of minutes, and add three teacupfuls each of broth and red wine, a bunch of herbs, salt and pepper to taste, and the mushrooms and pieces of bacon. Place the pan at the edge of the fire and simmer gently for about twenty minutes, then add two more pints of mushrooms and cook for five minutes longer. Remove the herbs, turn the remainder out onto a hot dish, and serve it immediately.

Stewed Rabbits With Fine Herbs

Put a few chopped mushrooms and shallots into a saucepan with a small quantity of butter, add a little minced parsley, place the saucepan over the fire and cook them until done; then put in two rabbits cut up into pieces, dust them over with salt, pepper and grated nutmeg, add a small bunch of sweet herbs, and toss the pan over the fire for a few minutes; pour in one breakfast cupful of white wine, place the lid on the pan, pile hot ashes on it, and let it remain on the fire for about twenty minutes. Add the juice of a lemon, a small lump of both butter and game glaze, sprinkle over a small quantity of flour, and stir well for two or three minutes. Turn the whole out onto a dish, piling it up, and serve.