At the end of two hoiu-s let it be turned out into a dish, and served up immediately, when it will be found to be a tender, succulent, gravy-teem- ing dish, far different from the insipid, dry, stringy, boiled rabbit and onion sauce of the ordinary style. English onions answer very well ; and should the gravy (of which a con- siderable quantity is produced), require to be slightlj' thickened, a tea-spoonful of flour should be added to the seasoning which is rubbed over the pieces of rabbit. Rabbit, Stewed.— Cut a plump young rabbit into pieces the size of an egg. Divide haH a pound of streaky bacon into square pieces, and fry these with an ounce of butter till they turn yell<>w. Take them up, and put in their place the pieces of rabbit and two onions sliced✪ Rabbit, Stewed, and fry these till they are lightly browned. Take them up, mix an ounce of butter with the fat, and rub it over the fire with the back of a wooden spoon for two minutes. j\Ioisten the paste gi-adually with three-quarters of a pint of stock or water, and add a bunch of savoury herbs, a little pepper and salt, the rabbit, the bacon, and the onions, and simmer all gently together in a closely- covered saucepan for twenty minutes. Take out the herbs, pile the pieces of rabbit on a dish, pour the sauce over them, and serve very hot. If liked, a glassful of claret may be added to the sauce. It will be much improved, also, if a dozen mushrooms are boiled in the sauce for the last six or seven minutes. Failing these, a table-spoonful of mushroom ketchup may be stirred into it. Tipie, altogether, three-quarters of an hour. Probable cost of rabbit, 7d. to 9d. per pound. Sufficient for four or five per.sons. Rabbit Stewed Whole.— Skin, empty, and wash a rabbit, and soak it in lukewarm water for half an hour. Drain and dry it, and fill it with a forcemeat prepared as follows :— Boil the liver for a quarter of an hour. Mince it finely, and mix with it thi-ee ounces of finely- shred beef suet, two ounces of grated bread- crumbs, a tea-spoonful of chopped parsley, half a tea-spoonful of mixed sweet herbs, a little pepper and salt, and a little milk. Sew the rabbit up securely, truss firmly for roasting, and lay thi-ee or four slices of fat bacon upon it. Bake in a brisk oven for twenty minutes. Cut two ounces of bacon into dice, and fry these in an ounce of butter with a carrot and two onions till they are lightly browned. Dredge a table-spoonful of flour over them, and add a pint of stock or water, a dessert-spoon- ful of vinegar, half a tea-spoonful of mixed mustard✪ Rabbit Stewed Whole, and a little pe^jper and salt. Put the rabbit and bacon into this sauce, and let them simmer gently until quite tender. Lay the rabbit on a dish, and keep it hot. Rub the vegetables through a sieve, mix the pulp again with the gravy, let it boil up, pour it over the rabbit, and serve very hot. Time to stew the rabbit, an hour and a half. Probable cost of rabbit, 7d. to 9d. per pound. Sufficient for four or five persons.

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At the end of two hoiu-s let it be turned out into a dish, and served up immediately, when it will be found to be a tender, succulent, gravy-teem- ing dish, far different from the insipid, dry, stringy, boiled rabbit and onion sauce of the ordinary style. English onions answer very well ; and should the gravy (of which a con- siderable quantity is produced), require to be slightlj' thickened, a tea-spoonful of flour should be added to the seasoning which is rubbed over the pieces of rabbit. Rabbit, Stewed.— Cut a plump young rabbit into pieces the size of an egg. Divide haH a pound of streaky bacon into square pieces, and fry these with an ounce of butter till they turn yell<>w. Take them up, and put in their place the pieces of rabbit and two onions sliced, and fry these till they are lightly browned. Take them up, mix an ounce of butter with the fat, and rub it over the fire with the back of a wooden spoon for two minutes. j\Ioisten the paste gi-adually with three-quarters of a pint of stock or water, and add a bunch of savoury herbs, a little pepper and salt, the rabbit, the bacon, and the onions, and simmer all gently together in a closely- covered saucepan for twenty minutes. Take out the herbs, pile the pieces of rabbit on a dish, pour the sauce over them, and serve very hot. If liked, a glassful of claret may be added to the sauce. It will be much improved, also, if a dozen mushrooms are boiled in the sauce for the last six or seven minutes. Failing these, a table-spoonful of mushroom ketchup may be stirred into it. Tipie, altogether, three-quarters of an hour. Probable cost of rabbit, 7d. to 9d. per pound. Sufficient for four or five per.sons. Rabbit Stewed Whole.— Skin, empty, and wash a rabbit, and soak it in lukewarm water for half an hour. Drain and dry it, and fill it with a forcemeat prepared as follows :— Boil the liver for a quarter of an hour. Mince it finely, and mix with it thi-ee ounces of finely- shred beef suet, two ounces of grated bread- crumbs, a tea-spoonful of chopped parsley, half a tea-spoonful of mixed sweet herbs, a little pepper and salt, and a little milk. Sew the rabbit up securely, truss firmly for roasting, and lay thi-ee or four slices of fat bacon upon it. Bake in a brisk oven for twenty minutes. Cut two ounces of bacon into dice, and fry these in an ounce of butter with a carrot and two onions till they are lightly browned. Dredge a table-spoonful of flour over them, and add a pint of stock or water, a dessert-spoon- ful of vinegar, half a tea-spoonful of mixed mustard, and a little pe^jper and salt. Put the rabbit and bacon into this sauce, and let them simmer gently until quite tender. Lay the rabbit on a dish, and keep it hot. Rub the vegetables through a sieve, mix the pulp again with the gravy, let it boil up, pour it over the rabbit, and serve very hot. Time to stew the rabbit, an hour and a half. Probable cost of rabbit, 7d. to 9d. per pound. Sufficient for four or five persons.

Cassell's dictionary of cookery