248 THE RABBIT 



mushrooms, or other vegetables may be served in the 

 centre. 



Mrs. Henry Reeve, in her judicious work on 

 Cookery, gives an American recipe for barbecuing :— 



' Clean and wash the rabbit, which must be plump 

 and young, and having opened it all the way on the 

 under side, lay it flat, with a small plate to keep it 

 down in salted water for half an hour. Wipe dry and 

 broil whole, with the exception of the head, when 

 you have gashed across the backbone in eight or ten 

 places, that the heat may penetrate this, the thickest 

 part. The fire should be hot and clear, the rabbit 

 turned often. When browned and tender, lay upon 

 a very hot dish, pepper and salt and butter profusely, 

 turning the rabbit over and over to soak up the 

 melted butter. Cover, and set in the oven for five 

 minutes, and heat in a tin cup two tablespoonfuls of 

 vinegar seasoned with one of made mustard. Anoint 

 the hot rabbit well with this, cover and send to table 

 garnished with crisp parsley.' 



Finally, the head is not to be neglected. It 

 contains a variety of delicate picking, and gives light, 

 desultory occupation to a wayward appetite. 



