With a saucepan over the sea

Clean, skin, and cut up a rabbit ; fry it in butter or a little dripping until brown. Mash and bone 2 anchovies ; chop some herbs, mace, parsley, and lemon peel. Line an earthen jar or bowl with slices of bacon ; put in the rabbit, with bacon and the above flavoring in layers, adding 4 tablespoonfuls of ale, and on the top some bacon and an earthen lid which must be fastened air-tight, with flour paste. Set in a saucepan of water and boil for 4 hours. Take off the cover and serve cold. JUGGED HARE. (Another recipe. Yorkshire style.) Skin, clean, cut up, and fry a rabbit, in butter ; put it in a wide stone crock with i glass of port wine, a little cinnamon, a clove, a bayleaf, juice of a lemon, over all, a layer of forcemeat, made of bread-crumbs, herbs, egg, and butter. Smooth the top, cover closely, and set in a pot of water. Cook 3 hours and serve with currant jelly. "5 With a Saucepan over the Sea CIVET OF HARE. (England.) Clean and cut up a rabbit; fry all in some butter, adding some chopped ham, about 2 tablespoonfuls. Then add i}4 pints stock, thickened with some flour, 6 small onions, i bayleaf, i bit of mace, salt, pepper, and 6 chopped mushrooms. Simmer i hour, strain the sauce, add a spoonful of port wine, or the juice of a lemon. Arrange the meat on toast and pour over the sauce. RABBIT (as cooked in Venice). Cut Up three fine rabbits, melt i ounce of butter and add i ounce chopped ham and some parsley, onion juice, and herbs; fry, and add the meat. When brown, add ^4 cup of white broth and cook until tender. Strain the sauce, add the yolks of 3 eggs, a tablespoonful of capers, and salt and pepper. If not enough, add hot cream or milk and pour over. RABBIT CAKE. (Germany.) Boil a rabbit in water with onions, carrots, herbs, etc., using this broth for soup and cutting up the meat of the rabbit. Chop it very fine ; add I cup of mashed potato, i onion chopped in butter, }( pound of beef tongue, parsley, thyme, and seasoning. Chop well, and add i cup of white With a Saucepan over the Sea stock; arrange on a dish in a mound and put bread-crumbs over and bits of butter. Bake till brown and serve with mushroom or tomato sauce. ASPIC OF RABBIT. (Austria.) Cook slowly, until tender, in 3 pints of water and I cup of wine vinegar, 2 fine rabbits, adding a teaspoonful of salt, j4 as much peppercorns, 4 white onions, fried in butter, and }4 a lemon. This will require about an hour. Strain through a sieve, and add enough beef stock to make 2 quarts, a packet of gelatine soaked in a little hot water, and boil once more, then let it cool. Make a forcemeat of i calf's liver, chopped fine with }{ pound of ham, 2 hard-boiled eggs, i cup of breadcrumbs, 2 tablespoonfuls of butter, parsley, salt, pepper. Mix all this, finely chopped, and bake it a half hour in an oiled tin ; when cold, slice it. Line a mould with jelly, made as above, and fill in layers with forcemeat, jelly, and rabbit, cut in slices. Cover the top with jelly, — it must be melted in order to do it right, — and set on ice. Turn out and serve with mayonnaise dressing. VENISON (as cooked in Roumania). Lard a piece, about 4 pounds, of venison from the leg, and brown it, in butter or dripping, on With a Saucepan over the Sea both sides. Add i cup of claret, i cup of consomme, I stick of cinnamon, a spoonful of sugar, salt, and pepper, and some parsley. When cooked 1 hour, add 2 dozen large prunes which have been soaked overnight and drained ; then cook for 2 hours, closely covered, longer. Strain the sauce, arrange the prunes as a border, and pour the sauce over all. VENISON. (Hunter's recipe.)