And just in case you are fishing around for something extra
special, serve this smoky Rabbit on oven-browned Bombay ducks,
those crunchy flat toasts of East Indian fish.

Or go Oriental by accompanying this with cups of smoky Lapsang
Soochong China tea.

Crumby Rabbit

1 tablespoon butter
2 cups grated cheese
1 cup stale bread crumbs
soaked with
1 cup milk
1 egg, lightly beaten
Salt
Cayenne
Toasted crackers

Melt cheese in butter, stir in the soaked crumbs and seasonings.
When cooked smooth and creamy, stir in the egg to thicken the
mixture and serve on toasted crackers, dry or buttered, for
contrast with the bread.

Some Rabbiteers monkey with this, lacing it with half a cup of
catsup, making a sort of pink baboon out of what should be a
white monkey.

There is a cult for Crumby Rabbits variations on which extend all
the way to a deep casserole dish called Baked Rabbit and
consisting of alternate layers of stale bread crumbs and
grated-cheese crumbs. This illegitimate three-layer Rabbit is
moistened with eggs beaten up with milk, and seasoned with salt
and paprika.

Crumby Tomato Rabbit

2 teaspoons butter
2 cups grated cheese
1/2 cup soft bread crumbs
1 cup tomato soup
Salt and pepper
1 egg, lightly beaten

Melt cheese in butter, moisten bread crumbs with the tomato soup
and stir in; season, add egg and keep stirring until velvety.
Serve on toasted crackers, as a contrast to the bread crumbs.

Gherkin or Irish Rabbit

2 tablespoons butter
2 cups grated cheese
1/2 cup milk (or beer)
A dash of vinegar
1/2 teaspoon mustard
Salt and pepper
1/2 cup chopped gherkin pickles

Melt cheese in butter, steadily stir in liquid and seasonings.
Keep stirring until smooth, then add the pickles and serve.

This may have been called Irish after the green of the pickle.

Dutch Rabbit

Melt thin slices of any good cooking cheese in a heavy skillet
with a little butter, prepared mustard, and a splash of beer.

Have ready some slices of toast soaked in hot beer or ale and
pour the Rabbit over them.

The temperance version of this substitutes milk for beer and
delicately soaks the toast in hot water instead.

Proof that there is no Anglo-Saxon influence here lies in the use of
prepared mustard. The English, who still do a lot of things the hard