Deviled Rabbit

Cut a rabbit into, joints and parboil them; when they are entirely cold, score them to the bone, making the cuts about one-half inch apart. Melt over the fire three ounces of butter, mix with it a little cayenne pepper, salt and mustard, one tablespoonful of vinegar, and one teaspoonful of Worcestershire sauce; stir all this well together, rub each piece of rabbit with it, rubbing it thoroughly into the scoring, and broil them on a hot gridiron over a clear, brisk fire, turning the pieces as soon as they commence to drip. When they are brown pile them on a hot dish, melt some •butter, and pour it over. Allow them to lie in this for three or four minutes, turning them often. If any of the mixture is left pour it over, and serve.

Fillets Of Rabbit, Valencienne Style

Skin the rabbits, cut the fillets from the bones, and if large cut each fillet into halves, trim them to the shape of a small cutlet, beat them, place them in a well-buttered sautepan, squeeze the juice of a lemon over, sprinkle them over with pepper and salt, and stand them over a moderate fire, turning them when cooked on one side, and finishing the other. The fillets should not be browned. When quite firm arrange them in a circle on a hot dish. Pour a little more than one pint of sauce into the sautepan, with one breakfast cupful of white stock, stir it over the fire, and reduce it until it adheres to the back of a spoon; then stir in one-half teacupful of cream, and a small quantity of lemon juice, and season to taste with salt and pepper. Pour the sauce over the fillets, and serve.

Jugged Rabbit

Clean a rabbit, disjoint it and cut the body into four pieces. Cut one-half pound of lean salt pork into small pieces, put them in a stewpan with one ounce of butter, and toss it over the fire until the butter has melted; then put in the pieces of rabbit, and fry them until lightly browned. Sprinkle over one tablespoonful of flour, pour in one-half pint each of claret and broth, add eight or ten small onions, a bunch of sweet herbs, a clove of garlic, and two or three cloves, and place the stewpan over the fire until the contents boil; then move it to the side, and allow them to simmer gently until the rabbit is tender. When cooked, place the pieces of rabbit on a hot dish, arrange the onions round them, strain the cooking liquor through a fine hair-sieve, and serve.

Rabbit Pie

Clean and skin two or more rabbits, cut them up into joints, and then again into small pieces, removing all the largest bones; add about one pound of steak, and a few slices of bacon also cut up small, sprinkle the whole over with finely-minced parsley and thyme, and salt and pepper to taste; put them at the bottom of a pie-dish intermixed with a few forcemeat balls or yolks of hard-boiled eggs, pour over enough stock or water to moisten, place a crust of light paste on the top, brush it over with beaten eggs slightly salted, place the dish in a moderate oven, and bake for a couple of hours. When cooked take it out, and serve it either hot or cold.