To Fricassee a rabbit cut it in pieces, reserve the liver; put a piece of bacon cut in slices into a stewpan, brown it well and lay it aside; put the rabbit in the pan with a piece of butter; turn and toss the rabbit well until it is quite white. When it is getting brown dredge a spoonful of flour over it, turning all the while, and when the flour is dry, put the rabbit in a plate. Then add another piece of butter to the remaining sauce, and stir it well together, and when brown, add a cupful of water; continue stirring, and put in the rabbit with plenty of very small onions, the bacon, some mushrooms, a bunch of parsley, and some salt and pepper; let it stew very gently over a slow fire for four hours. Add the liver and a glass of port wine one hour before serving, and should there not be sufficient sauce, a little gravy from time to time, put in hot.

When a rabbit is roasted, it should first be well stuffed. Serve it with sauce made of liver, parsley, and melted butter. Truss it like a hare.

Rabbits may be stewed, or fried, or baked in a pie.

Rabbits, being rather dry meat, are much improved by larding. Should the process be deemed too troublesome upon common occasions, a good effect may be produced by lining the inside of the rabbit with slices of fat bacon previously to, putting in the stuffing. This is a very easy method of improvement, and ought never to be neglected.

A boned rabbit, larded, stuffed, and braised, affords a cheap and elegant side-dish for a dinner-party.