The thorough good cook

Take a couple of rabbits that have been roasted; cut off the whole of the fleshy parts ; then pare those parts that have sinews about them ; mince the meat very fine, and put this mince into a smooth sauce reduced ; take a little of the liquor, which gratinez (this means to boil it in a silver dish till it sticks at the bottom without burning). When the preparation is cold, stick a border of soft bread all round the inside of the dish, and put your mince into the middle ; level it well with a knife ; powder crumbs of bread over it, which baste with melted butter ; then put crumbs a second time, and baste with butter again. Now make it brown all over with a salamander, because if you were to put the dish into an oven hot enough to give it a colouring, the gratin would burn. Keep it hot, and send it up either with slices of bread fried in butter all round the dish, cut in the shape of corks, or Avith flowerets made of puff-paste. 4. Rabbits a la Venetienne. Take three nice young rabbits ; skin and empty them ; then cut them into pieces in the following manner : — Take off the shoulders, separate the head from the neck, and divide the back into four parts : take off the legs also, and cut each of them into two pieces. Have ready half a pottle of mushrooms chopped very fine, with parsley and shallots, also chopped fine. Put a small lump of butter into a stew-pan with a little rasped bacon ; add the sweet herbs, etc., with a little salt, pepper and allspice ; let them stew for a short time on a slow fire. When these are sufficiently fried, put in the rabbits, and keep them on the fire till they are sufficiently done. Then take the limbs out from the seasoning, and lean the stew-pan sideways, to skim the fat that comes uppermost ; put a spoonful of " turned " sauce, or, if you have none, a small teaspoonful of flour, moistened with a spoonful or two of broth ; let it boil a few minutes, and make a thickening of the yolks of four eggs ; put the juice of a lemon and a little cayenne pepper ; stir the sauce well ; if it happens to be too thick, make it thinner with a spoonful of broth ; keep it quite hot, throw the members into the sauce again, and send up quite hot. This sauce must be rather highly seasoned. 5. White Gibelots of Rabbits. Take two young rabbits and make a gibelot, but after having dredged with flour and moistened with broth, let the whole stew for about an hour. Next take off all the scum and fat ; shift the members into another stew-pan ; reduce the sauce, strain it through a tammy over the members, lay the gibelot on the fire, and when it boils, thicken it with the yolks of four eggs and the juice of a lemon. This sauce, although white, must be highly seasoned. Obs. — If you want to make the gibelot whiter, disgorge the rabbits, and blanch them. 6. Mince of Rabbits au Fumet.