d for the stock; in this case, the meat and onions must be
very nicely browned. A little sour apple and rasped cocoa-nut stewed
with the curry will be found a great improvement.

_Time_.--Altogether 3/4 hour.

_Average cost_, from 1s. to 1s. 6d. each.

_Sufficient_ for 4 persons.

_Seasonable_ in winter.

[Illustration: WILD RABBITS.]

THE COMMON OR WILD RABBIT.--Warrens, or inclosures, are
frequently made in favourable localities, and some of them are
so large as to comprise 2,000 acres. The common wild rabbit is
of a grey colour, and is esteemed the best for the purposes of
food. Its skin is valuable as an article of commerce, being used
for the making of hats. Another variety of the rabbit, however,
called the "silver-grey," has been lately introduced to this
country, and is still more valuable. Its colour is a black
ground, thickly interspersed with grey hairs; and its powers as
a destroyer and consumer of vegetable food are well known to be
enormous, especially by those who have gardens in the vicinity
of a rabbit-warren.

FRIED RABBIT.

979. INGREDIENTS.--1 rabbit, flour, dripping, 1 oz. of butter, 1
teaspoonful of minced shalot, 2 tablespoonfuls of mushroom ketchup.

_Mode_.--Cut the rabbit into neat joints, and flour them well; make the
dripping boiling in a fryingpan, put in the rabbit, and fry it a nice
brown. Have ready a very hot dish, put in the butter, shalot, and
ketchup; arrange the rabbit pyramidically on this, and serve as quickly
as possible.

_Time_.--10 minutes. _Average cost_, from 1s. to 1s. 6d. each.

_Sufficient_ for 4 or 5 persons.

_Seasonable_ from September to February.

_Note_.--The rabbit may be brushed over with egg, and sprinkled with
bread crumbs, and fried as above. When cooked in this manner, make a
gravy in the pan by recipe No. 866, and pour it round, but not over, the
pieces of rabbit.

VARIETIES IN RABBITS.--Almost everybody knows that a rabbit is a
furry animal, that lives on plants, and burrows in the ground;
that it has its varieties as well as other animals, and that it
is frequently an especial favourite with boys. Among its
varieties, the short-legged, with width and substance of loin,
is the most hardy, and fattens the most expeditiously. It has,
besides, the soundest liver, rabbits generally being subject to
defects of that part. It is also the smallest variety. There is