In Crapaudine

When cleaned and prepared as directed, cook and serve the rabbit as described for pigeon in crapaudine, with the exception that it takes a little longer to cook.

In Croquettes. What may be left from the preceding day's dinner of a baked, roasted, or stuffed rabbit, may be prepared in croquettes, in the same way as chicken croquettes.

With Currant-Jelly

A rabbit served with currant-jelly makes a sightly dish, but it requires care and taste. Skin the rabbit carefully, leaving the ears unskinned. Cut the legs at the first joint, then dip the ears in hot (but not boiling) water, and scrape off the hair carefully. Draw it and wash the inside carefully also, putting away the liver, heart, and lungs. Chop fine one middling-sized onion, and fry it with about one ounce of butter; then add to the onion, and fry them also, the heart, liver, and lungs of the rabbit, after being chopped fine, when add a tea-spoonful of chopped parsley, salt, pepper, nutmeg grated, and a piece of clove also grated. Stir for about one minute, take from the fire, mix with it two yolks of eggs and one ounce of butter. Fill the rabbit with the mix ture, sew up the incision made to draw it, and then truss it in the following way: Put the rabbit on the paste board so that it appears as if it were resting, lying on its belly. Skewer the ears so that they seem to be naturally bent on the back of the neck. With a trussing-needle fasten the forelegs so that they look also as if naturally bent by the animal when at rest. Roast or bake it, and serve it with the gravy and currant or raspberry jelly.

It is placed on the dish lying on its belly, the skewers and twine are removed, and a few sprigs of parsley are placed in its mouth. The currant-jelly may be served in a saucer and the gravy in another.

In Gibelotte

The only difference between a gibelotte and a civet is that the latter is made with claret wine and the former with Sauterne or Catawba. Other white wine may be used, but the two kinds above mentioned are the best.

Marengo

When cleaned and prepared as directed, cut the rabbit in pieces; keep the head, neck, and trimmings, to make a potage au chasseur, and cook and serve the rest as a chicken a la Marengo.

In Papillotes

The four legs and two pieces cut on both sides of the backbone may be prepared, cooked, and served as veal cutlets in papillotes. The rest is used to make a potage au chasseur.

With Olives

When baked or roasted, serve it as a duck with olives, putting three dozen olives instead of two.

Roasted

It may be roasted with only a little butter spread all over it, or enveloped in buttered paper; or larded with salt pork; or larded and enveloped in buttered paper. It must be basted often, and if enveloped with paper, the paper must be removed about fifteen minutes before taking the rabbit from the fire. Ascertain when done by means of a skewer or a small sharp-pointed knife. It takes about forty-five minutes to roast, according to size and fire. When roasted it may be served with, its gravy or drippings only, or with a cranberry, fines herbes, mushroom, piquante, Provengale, ravigote, Tartar, tomato, or truffle sauce.

With Green Peas

When baked or roasted, save it with green peas au jus.

Saute

When the rabbit is cleaned and prepared as directed, proceed as for a chicken saute in every particular.

Sportsman-Like

Clean and prepare the rabbit, then cut off the neck, head, and the end of the legs, which you keep to make a potage au chasseur. Put the rest in a crockery vessel with the juice of a lemon, salt, and pepper. Leave thus for at least one day, turning it over two or three times. Then bake or roast it, and serve with the gravy and water-cress.

Stewed

When cleaned and prepared, cut the rabbit in pieces. Put in a saucepan three ounces of butter and set it on the fire; as soon as melted, put the pieces of rabbit in, stir now and then till they are turning rather brown, then take them from the pan but keep it on the fire. Put in it a rather small carrot and two or three onions, both sliced, a few slices of turnip, half a dozen sprigs of parsley, two of celery, one of thyme, the last three tied together with twine, and two or three cloves, also half a pint of Madeira or Sherry wine, salt, and pepper; cover the whole with broth or water; boil gently till half done, when add the rabbit, and continue boiling till the whole is done, stirring once in a while. Dish the rabbit, mash the onions, carrot, and turnip, through a colander, which you put all around the pieces of rabbit, strain the sauce over the whole, and serve warm.

Cold

What is left is warmed and served, if from a sivet, gibelotte, stewed, etc., and served with a vinaigrette, if from a roasted or baked piece. It may also be served with a piquante, poivrade, or ravigote sauce.