paste, then wrap a thin slice of fat bacon and fix each
piece neatly in an oiled paper. Cook them slowly in the oven, and serve
in papers.

Rabbit Pie a la Provencale.

Take two small rabbits, cut them into joints, and lay them in a saucepan
with two carrots, two onions, a clove of garlic, a bunch of herbs, and a
pound of pickled pork (the belly). Boil in a very little water for half
an hour, take out the rabbits and drain them, also drain the pork and
place it at the bottom of a well-buttered pie-dish, and then lay the
pieces of rabbit on it. Pour on a wine-glassful of Sauterne or vin de
Grave, and strew over it some Spanish pimento. Pour in some good batter,
and bake in a quick oven for half an hour. Reduce the liquor in which it
was cooked and add the strained juice of a lemon. The sauce should be
handed with it.

Rabbit Pilau.

Cut up a young rabbit into ten or twelve pieces. Rub each piece into a
savoury pudding made as follows. Extract the juice of two onions, mix a
teaspoonful of salt with it, half a teaspoonful of powdered ginger, and
the juice of a lemon. Boil half a pound of rice in a quart of broth till
it is half cooked. Have ready four ounces of good dripping, and fry the
pieces of rabbit in it, with two sliced onions. When they are brown
remove them. Place the meat into a deep jar. Lay the onions on it and
cover with the rice, add four cloves, eight peppercorns, some salt, and
a little lemon peel cut very thinly, and pour half a pint of milk over;
place some folds of paper over the jar and bake in the oven, adding a
little broth when the rabbit is half cooked. When done, pile the rice on
a dish, and lay the pieces of rabbit on the top and serve very quickly.

Rabbit Pudding.

Cut a rabbit into ten or twelve pieces, put these into a stewpan with a
little pepper and salt, pour on as much boiling water as will cover
them, and let them simmer for half an hour. Take them up and put in
their place the head and liver of rabbit with some bacon rind and simmer
for an hour, strain and skim it, and let it get cool. Line a pie-dish
with suet crust, and then put in the pieces of rabbit with four ounces
of fat bacon cut into narrow strips, pour in a cupful of the cool gravy,
lay on the cover, and boil in the usual way. N.B.--The brains may be
mixed in with the liver.

Rabbit a la Tartare.

Bone a rabbit, cut it into pieces, and let it marinade for six hours in
parsley, mushrooms, a clove of garlic, chi