many different kinds of cooked fish (tuna, cod, salmon, etc.)
as can be sardined together in the whirlpool of melted cheese in
the chafing dish. They also accent it with tidbits of sea food as
above.

Other Fish Rabbit, Fresh or Dried

Any cooked fresh fish, flaked or shredded, from the alewife to
the whale, or cooked dried herring, finnan haddie, mackerel, cod,
and so on, can be stirred in to make a basic Rabbit more tasty.
Happy combinations are hit upon in mixing leftovers of several
kinds by the cupful. So the odd old cookbook direction, "Add a
cup of fish," takes on new meaning.

Grilled Sardine Rabbit

Make a Basic Rabbit and pour it over sardines, skinned, boned,
halved and grilled, on buttered toast.

Similarly cooked fillets of any small fish will make as succulent
a grilled Rabbit.

Roe Rabbits

Slice cooked roe of shad or toothsome eggs of other fish, grill
on toast, butter well and pour a Basic Rabbit over. Although shad
roe is esteemed the finest, there are many other sapid ones of
salmon, herring, flounder, cod, etc.

Plain Sardine Rabbit

Make Basic Rabbit with only 2 cups of cheese, and in place of the
egg yolks and beer, stir in a large tin of sardines, skinned,
boned and flaked.

Anchovy Rabbit

Make Basic Rabbit, add 1 tablespoon of imported East Indian
chutney with the egg yolks and beer at the finish, spread toast
thickly with anchovy paste and butter, and pour the Rabbit over.

Smoked sturgeon, whiting, eel, smoked salmon, and the like

Lay cold slices or flakes of any fine smoked fish (and all of
them are fine) on hot buttered toast and pour a Basic Rabbit over
the fish.

The best combination we ever tasted is made by laying a thin
slice of smoked salmon over a thick one of smoked sturgeon.

Smoked Cheddar Rabbit

With or without smoked fish, Rabbit-hunters whose palates crave
the savor of a wisp of smoke go for a Basic Rabbit made with
smoked Cheddar in place of the usual aged, but unsmoked, Cheddar.
We use a two-year-old that Phil Alpert, Mr. Cheese himself,
brings down from Canada and has specially smoked in the same
savory room where sturgeon is getting the works. So his Cheddar
absorbs the de luxe flavor of six-dollar-per-pound sturgeon and
is sold for a fraction of that.