pepper and salt, the lemon and bay-leaf,
and let the whole simmer until tender. Pour in the port wine, give one
boil, and serve.

_Time_.--About 1/2 hour to simmer the rabbit.

_Average cost_, from 1s. to 1s. 6d. each. _Sufficient_ for 4 or 5
persons.

_Seasonable_ from September to February.

THE RABBIT-HOUSE.--Rabbit-keeping is generally practised by a
few individuals in almost every town, and by a few in almost
every part of the country. Forty years ago, there were in the
metropolis one or two considerable feeders, who, according to
report, kept from 1,600 to 2,000 breeding does. These large
establishments, however, have ceased to exist, and London
receives the supply of tame as well as wild rabbits chiefly from
the country. Where they are kept, however, the rabbit-house
should be placed upon a dry foundation, and be well ventilated.
Exposure to rain, whether externally or internally, is fatal to
rabbits, which, like sheep, are liable to the rot, springing
from the same causes. Thorough ventilation and good air are
indispensable where many rabbits are kept, or they will neither
prosper nor remain healthy for any length of time. A thorough
draught or passage for the air is, therefore, absolutely
necessary, and should be so contrived as to be checked in cold
or wet weather by the closing or shutting of opposite doors or
windows.

ROAST OR BAKED RABBIT.

983. INGREDIENTS.--1 rabbit, forcemeat No. 417, buttered paper,
sausage-meat.

[Illustration: ROAST RABBIT.]

_Mode_.--Empty, skin, and thoroughly wash the rabbit; wipe it dry, line
the inside with sausage-meat and forcemeat made by recipe No. 417, and
to which has been added the minced liver. Sew the stuffing inside,
skewer back the head between the shoulders, cut off the fore-joints of
the shoulders and legs, bring: them close to the body, and secure them
by means of a skewer. Wrap the rabbit in buttered paper, and put it down
to a bright clear fire; keep it well basted, and a few minutes before it
is done remove the paper, flour and froth it, and let it acquire a nice
brown colour. Take out the skewers, and serve with brown gravy and
red-currant jelly. To bake the rabbit, proceed in the same manner as
above; in a good oven, it will take about the same time as roasting.

_Time_.--A young rabbit, 35 minutes; a large one, about 3/4 hour.

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