The thorough good cook

12 Scollops of Babbits. Take three rabbits (or any number, according to the number of guests : this recipe will serve as well for one as for six rabbits) ; detach the fillets, tear off the sinews ; then scollop the fillets, keeping your knife on a slope ; flatten them with the handle of your knife ; put the scollops into a saut6-pan with some clarified butter; have ready some truffles peeled and cut into slices of the same size as the scollops ; mix them with the rabbits in the butter, with salt and pepper. " Toss " the whole a little while before dinner-time, drain the butter, and put the scollops into the sauce, in order that the truffies may give their flavour to it, and likewise to the meat. You ma}'- procure preserved truffles in bottles at any good Italian warehouse ; still, I am rather chary of prescribing them. Unless they are forwarded directly from abroad, and cased in the earth from which they have been dug, they rarely possess any distinctive flavour. Garnish the edges of the dish with sippets. 13. "Kickshaws" of Rabbit, Italian Sauce. Roast lightly three or four young rabbits, and pick off" all the white meat; mince it very finely with a sharp knife, that it may not be ragged ; reduce four spoonfuls of white sauce with a spoonful of cream, season it with a little cayenne pepper and salt ; throw in the rabbit while the sauce is hot, set it to cool, then beat up six yolks of eggs with a teaspoonful of cream ; pass the eggs through a colander to the rabbit, and mix thoroughly; butter eight or ten small moulds, and put a piece of white paper at the bottom of each ; fill each mould with mince, and half an hour before dinner set them in a stew-pan; pour boiling water round them, about half the height of the mould, cover the stew-pan close, set it over a stove, and put some lighted charcoal on the cover; when done, turn the "kickshaws " on the dish, and put over them a clear brown Italian sauce. Why " kickshaws " ? you may ask. Well ; turn to Justice Shallow's instructions to William the cook in the second part of " King Henry IV." (Act Y., Scene 1), and you will see that at any rate the word is an old one. French cooks call the above dish " Paupetons de Lapereau," an exceptionally commanding phrase ; but I prefer " kickshaws," which is at least Shakespearian, although it is manifestly a corruption of the French quelque chose. 14. Babliit Pudding. Roast a young rabbit ; take off the flesh and pick out the sinews ; hash it with the liver very fine. Break the bones and put them into a stew-pan, moisten with rich stock ; let it boil to draw the flavour, and use for the panada. Pound the meat and panada together; add a third of the bulk of butter, that is to say use an equal part of the three elements ; add also fine minced onions that have been stewed in gravy, six raw yolks of eggs, reduced cold cream, as much as is necessary; bring the whole to the consistency of pudding. Before finishing add fine spices, salt, and nutmeg. 15. Rabbit Galantine.