FOR EXHIBITION AND MARKET 



Dredge with flour, brown and remove from oven. 

 Thicken the strained drippings with browned flour, 

 season with salt and pepper. Serve on hot platter 

 garnished with the slices of bacon, slices of lemon and 

 greens. 



Cutlets of Rabbit, Tomato Sauce. 



Take the legs, roll them first in a mixture of salt, 

 pepper and powdered poultry seasoning, then in flour, 

 dip in beaten egg and fresh bread crumbs. Place in 

 pan containing melted butter, put in slow oven for 

 over half an hour, or till tender and brown ; serve with 

 tomato sauce. 



Epigramme of Rabbit Pique. 



Tjdce the legs and lard* them, fry one-half of them 

 slowly until tender, and braise the other half. When 

 serving, place a line of mashed potatoes down the 

 center of dish. On one side place a braised leg, dipped 

 in white Italian sauce, on the other a fried leg. Garnish 

 the ends with fancy shaped quenelles made of the 

 hearts, livers and brain. 



Deviled Rabbit. 



Take the legs and saddles, boil them for fifteen 

 minutes, let cool, then score them slantwise in three 

 or four places to the bones. Make a mixture of melted 

 butter, cayenne, Worcestershire sauce, mustard and 

 Tarragon vinegar. Thoroughly rub the cuts with the 



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