Fried Rabbit

After the rabbit has been thoroughly cleaned and washed, put it into boiling water for about ten minutes; drain, and, when cold, cut it into joints, dip into beaten egg, and then into fine bread-crumbs, seasoned with salt and pepper. When all are ready fry them in butter over a moderate fire fifteen minutes, thicken the gravy with an ounce of butter and a small teaspoonful of flour, give it a minute's boil, stir in two tablespoonfuls of cream, dish the rabbit, pour the sauce under it, and serve quickly.

Stewed Rabbit

Skin and clean the rabbit, cut into pieces, put one-fourth of a pound of butter into a stew-pan and turn the pieces of rabbit about in it until nicely browned; take out the meat, add one pint of boiling water to the butter, one tablespoonful of flour stirred to a paste in cold water, one tablespoonful of salt, and a little grated onion if liked, let this boil up, add the meat, stew slowly till the rabbit is tender. Serve hot.

Roast Rabbit

1. Clean and put into a dripping-pan with a small onion and carrot sliced; sprinkle with salt, pepper, and spread with butter; put into a quick oven with water enough to cover the bottom of the pan, and baste frequently; add more water if needed; when done, strain the gravy over the rabbit, and serve with cranberry sauce.

2. Dress nicely and fill with a dressing made of bread crumbs, a little onion, sage, pepper and salt, and a small piece of butter: tie a piece of salt pork over it; put into a dripping-pan with a little water, in a quick oven; baste often; serve with currant jelly.

Rabbit Pie

Line a deep dish with a puff paste or rich biscuit crust; stew the rabbit, season well, and pour into the dish; cover with an upper crust, and bake.