The thorough good cook

Bone a rabbit entirely (except the head) ; take away the meat of the thick part of the thighs ; lard with seasoned bacon tips ; mince the meat taken off with the fillets of two other rabbits ; take an equal quantity of bacon, minced, mix the minces together, add salt, pepper, and pounded spice ; lay the rabbit open on a cloth ; season, and spread a layer of the forcemeat all over it ; on this place o 2 red tongue and bacon tips, in small pieces ; proceed thus alternately until the rabbit is quite full ; then form it as well as you can ; tie slices of bacon all over it, wrap it in the cloth, and tie it again ; lay slices of bacon in a braising-pan, put in the rabbit, a knuckle of veal, the bones of the rabbit, two carrots, three onions (one stuck with eloves), two bay-leaves, a little thyme, parsley, scallions, half a bottle of white wine, a ladleful of stock, and a little salt; set the pan on the fire to simmer for two hours, then remove from the fire, and in half an hour's time carefully withdraw the rabbit. When quite cold, take it out of the cloth, glaze and serve it. — A superb dish, but pretty dear. 16. Turban of Fillets of Rabbits. Take four young rabbits ; detach the fillets, also the inside fillets ; the eight large ones should be neatly larded with bacon, and the eight smaller garnished with truffles, according to fancy, or thus : — Lay them on the table, and with a very sharp knife make slanting incisions from one end to the other ; then take a round cutter the width of the fillet, and scoop some pieces out of large truffles, and with a sharp knife slice them as thin as possible ; place in each incision a round piece of truffle, and press the flesh close — the truffle will then remain in place. Make a farce of the flesh of the legs of the rabbit ; then cut a piece of bread for the centre of the dish, cover the bread Avith sHces of fat bacon — it will be more easily removed, when the turban is done, if the bread is divided into four pieces ; raise the farce equally round the bread on the dish it is to be served on, form it into the shape of a turban, then place the eight large fillets in a slanting form all round the turban, equally divided, and between each a small fillet with truffles; press them lightly to make them secure, cover the whole with layers of bacon and thin white paper, and tie string round the paper ; then bake in an oven, not too hot. When you think the farce is sufficiently set, remove the bread which is inside (before you take off the bacon) by taking out one quarter at a time, and then take off the outside covering ; glaze the fillets, and insert a ragout of cocks'-combs, truffles, and mushrooms in the opening where the bread was taken out. 17. Young Babbits in Curl Papers. Take off the legs of tender young rabbits, and put them to soak some hours with parsley, chives, mushrooms, half a clove of garlic, the whole chopped fine and mixed with salt, pepper, a little tarragon vinegar, and a tablespoonful of Lucca oil; wrap up each piece with a portion of this seasoning, and a small slice of bacon, in white paper, well buttered inside ; broil them over a gentle fire, and serve them quite hot in the paper. If you are squeamish touching oil and garlic, leave out those ingredients, but season a little more highly.