Rabbit A-La-Francaise

Cut the rabbit in pieces, and season it highly with salt and pepper, and a very little mace. Just cover it with water. When the meat is quite tender, mix some flour with a large piece of butter; when the gravy is quite thick, add half a pint of port wine. Send it to the table very hot.

Fricasseed Rabbit

Take a stew-pan with a tightly-fitting cover, cut up a couple of rabbits, season them well with Cayenne pepper, salt, and a sprig of mace. Add a large teacup of hot water, and stew them till they begin to be tender; then add two. ounces of butter, rolled in a little flour, to thicken the gravy. Just before taking it from the fire, pour in a glass of Madeira. Serve immediately. Cream may be added instead of the wine.

White Fricassee Of Rabbit

Cut the rabbit into joints, and soak it in cold water for two hours. Put into a stew-pan three or four slices of fat bacon, half a carrot, a large onion, half a clove of garlic, half a head of celery, a bunch of parsley, a bay leaf, a laurel leaf, and two sprigs of thyme, all cut up. Lay in the rabbit, and on that put three or four slices of bacon. Stand the stew-pan by the side of the fire for an hour. The rabbit should be firm and perfectly white. Make a sauce as follows: Half a pint of stock (No. 2), a saltspoonful of loaf sugar, a salt-spoonful of salt, the tenth part of a nutmeg grated, and a dessertspoonful of baked flour. Boil up. Put in the rabbit, and simmer for twenty minutes. Beat the yolks of two fresh eggs with a gill of good cream; lay the rabbit neatly on a hot dish; pour the juice of a lemon over it; stir the cream and eggs into the sauce for two minutes; pour it over the rabbit, and serve. The bacon may be rolled, browned before the fire, and used to garnish the dish.

Rabbit Pot Pie

Cut the rabbit in small pieces, season it highly with salt and pepper. Make a paste, line the sides of a pot with the crust, then put in the rabbit, with three ounces of butter cut up and rolled in flour. Roll out some of the dough, cut it in pieces about three inches square, and lay it in with the pieces of rabbit; pour in as much water as will cover it, roll out a sheet of paste and place on the top, leaving an opening in the centre. Cover the pot with the lid, and let it cook slowly till the rabbit is done. If when your pie is nearly done, the gravy should not be thick enough, add a few more pieces of butter rolled in flour. When the pie is done put the top or soft crust at the bottom of the dish, lay the rabbit on it, then place the brown crust on the top with the brown side up. Serve the gravy in a gravy boat.

Smothered Rabbit

Clean the rabbit, wash it thoroughly, season it well with salt and pepper, lay it flat on the gridiron, broil it slowly. It should be a fine brown when done. Have ready eight or ten large onions, boiled and mashed with a piece of butter, some pepper and salt. Baste the rabbit with butter, and pour the mashed onions over it, so as to cover it entirely. Serve it immediately.