POULTRY A LA MODE. 65 



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, chives, all chopped very fine, with 

 pepper, salt, and the best salad oil. Dip each piece 

 of rabbit in breadcrumbs and broil, sprinkling the 

 pieces with the marinade. Serve Tartare sauce 

 over it or with it. 



The Wanderer's Rabbit. 



No. I. 



Divide a rabbit into pieces of convenient size, 

 put them into a saucepan in which half a dozen 

 slices of bacon are cooking. As soon as the meat 

 is beginning to brown, pour a wineglass and a half 

 of brandy into the saucepan, and set fire to it. 

 When the fire has burnt out, add a little pepper, 

 salt, a bayleaf, and a bit of thyme, and let it simmer 

 by the side of the fire till the brandy has nearly 

 dried up, then serve. 



The Wanderer's Rabbit. 



No. 2. 



Divide a couple of rabbits into quarters, adding 

 plenty of pepper and salt. Slightly fry them in a 

 saucepan in bacon fat and flour. Add sufficient 

 stock and two glasses of Sauterne, and let it stew 



F 



