PREPARING THE RABBIT 211 
a pint of hot water, then pour the whole over 
the rabbit. 
Rassit Pir 
The rabbit is stewed until done, and sea- 
soned well with butter, salt and pepper. The 
baking pan is then lined with a crust of 
biscuit dough. Place the pieces of the rabbit 
therein, add a few pieces of dough, then pour 
on the broth from the stew and cover the 
whole with the top crust. Bake in a moderate 
oven for thirty minutes. 
Bortep Rassit 
Skewer head and legs close to the body and 
place in a kettle with enough warm water to 
cover, boil until tender. This will depend 
upon the age of the rabbit. When tender, place 
in a dish and smother with mushrooms, onions, 
liver sauce or parsley and butter, whichever 
is preferred. 
Pottep RaBsBit 
Place pieces in a stone jar, filling spaces be- 
tween meat with bacon and veal, diced a 
pound each. Also cut the liver of the rabbit 
