Consult me

Skin two young rabbits ; but leave on the cars ; take ont the bones leaving the head whole ; lay them flat ; make a forcemeat of a X lb. of bacon, scraped ; add to the bacon the crumbs of a penny loaf, a little lemon, thyme, or lemonpeel, shred fine, parsley chopped small, nutmeg, cayenne, and salt ; mix them up together with an egg, and spread it over the rabbits ; roll them up to the RAB RAJA head ; skewer them straight ; close the ends, to keep the forcemeat in ; skewer the ears back, and tie them in separate cloths, and boil half an hour. Have ready a white sauce, made of veal gravy, a little anchovy, the juice of half a lemon ; take a Jf lb. of butter, rolled in flour, so as to make the sauce pretty thick ; stir while the flour is dissolving ; beat the yolk of an egg; add some thick cream, nutmeg, and salt ; mix it with the gravy, and simmer it a little over the fire ; but do not boil. Pour over the rabbits. RABBITS, to Pot. — Cnt np two or throe young, but full grown ones, and take the leg bones off at the thigh ; pack them as closely as possible in a small pan, after seasoning them with pepper, mace, cayenne, salt, and allspice, all in very fine powder. Make the top as smooth as you can. Keep out the heads and the carcases, but take off the meat about the neck. Put a good deal of butter, and bake the whole gently. Keep it two days in the pan, then shift it into small pots, adding butter. The livers also should be added, as they eat weiL RABBITS, to Roast. — Baste them with butter, and dredge them with flour ; half an hour will do them at a brisk fire ; and if small, twenty minutes. Take the liver with a bunch of parsley, boil them, and chop them very fine together; melt some butter, and put half the liver and parsley into the butter ; pour it into the dish, and garnish the dish with the other half ; roast them of a fine light brown, RABBIT, to Taste like a Hare. Choose one that ia young, but full grown ; hang It in the skin three or four days ; then skin it, and lay it, without washing, in a seasoning of black pepper and allspice in a very fine powder, a glass of port wine, and the same quantity of vinegar. Baste it occasionally for 20 hours, then stuff it and roast it as a hare, arid with the same sauce. Do not wash off the liquor that it « soaked in. RABBITS, Various Modes ofi Dressing. — Roasted with stuffing and gravy, like hare ; or without stuffing ; with sauce of the liver and parsley chopped in melted butter, pepper, and salt ; or larded. Boiled, and smothered with onion sauce ; the butter to be melted with milk instead of water. Fried in joints, with dried or fried parsley. The same liver-sauce, this way also. Fricasseed, as before directed for chickens. In a pie, as chicken, with forcemeat, &c. In this way they are excellent when young. RABBIT, Victoria. Toast bread nicely on both sides, and butter. Have ready the following ; nice ham, Cheshire cheese, and half boiled eggs, very finely chopped and intimately mixed together, with a little pepper and mustard ; put into a Dutch oven, and place before the fire ; spread it on the toast. It is delicious. Onions, if you like, may be substituted for the eggs.