n half roast the rabbit,
take the skin off, and fillet it. Make a sauce of white stock, and put
the pieces of rabbit into it with the cucumber until it is quite done.
Arrange the pieces of rabbit in a circle, put the cucumber in the
middle, and pour the sauce over the fillets. Fried sippets should
garnish this dish.

Fricandeau of Rabbit.

Take the fleshy portion of a good-sized rabbit, lard the flesh and lay
it in a deep baking dish, cover it with some highly flavoured stock.
Place a piece of buttered paper over the dish, and bake in a moderate
oven till it is tender, basting it frequently. Lift the rabbit out and
keep it hot whilst the gravy is boiling to thicken. Spread a teacupful
of good tomato sauce on a hot dish, lay the rabbit on it, hold a
salamander over the larding to crisp it, and pour the gravy over all.

Rabbit Fritters.

Cut the meat from a cold rabbit into small pieces, put them in a
pie-dish and sprinkle over them parsley, chives, thyme, and a clove of
garlic, all chopped very fine, salt, pepper, and a bayleaf; pour over
all a glass of Chablis and the juice of a lemon. Let the pieces of
rabbit soak in this for two hours, then take them out, dredge them well
over with flour, and throw them into boiling fat till of a nice golden
colour. Remove and drain them, pile them high in an entree dish, and
pour round the following sauce. Take the liquor the rabbit has been
soaked in, add half a pint of stock and a little thickening of flour and
butter, and let it boil well. Then strain through a sieve, put in a
tablespoonful of piccalilli chopped fine, or some chutnee, give another
boil, and serve.

Rabbit Kloesse.

Take a cold dressed rabbit, mince all the meat, mix in with it an equal
quantity of bread soaked in milk squeezed dry. Cut two slices of bacon
into small squares, and fry slowly. Add the minced meat and stir in two
eggs, and let it cook a few minutes. Turn it out on a dish to cool, and
add one more egg. Form it into balls the size of an egg, then drop them
into boiling water, and boil until set. Lift them out very tenderly,
pile them up in a pyramid on a dish, and garnish them with fried
potatoes. Send a sharp sauce to table with them.

Rabbits en Papillote.

Mince up some parsley, mushrooms, shalot, a clove of garlic, a slice of
bacon, with salt and pepper to taste. Mix this in a little gravy on the
fire to form a paste. Cut a rabbit into neat fillets and joints. Cover
each with the