64 DRESSED GAME AND 



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 teaspoon- 

 ful 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 



