. The beauty
and consequent worth of a fancy rabbit, however, depends a good
deal on its shape, or what is styled its carriage. A rabbit is
said to have a good carriage when its back is finely arched,
rising full two inches above the top of its head, which must be
held so low as for the muzzle and the points of the ears to
reach almost to the ground."

STEWED RABBIT, Larded.

985. INGREDIENTS.--1 rabbit, a few strips of bacon, rather more than 1
pint of good broth or stock, a bunch of savoury herbs, salt and pepper
to taste, thickening of butter and flour, 1 glass of sherry.

_Mode_.--Well wash the rabbit, cut it into quarters, lard them with
Blips of bacon, and fry them; then put them into a stewpan with the
broth, herbs, and a seasoning of pepper and salt; simmer gently until
the rabbit is tender, then strain the gravy, thicken it with butter and
flour, add the sherry, give one boil, pour it over the rabbit, and
serve. Garnish with slices of cut lemon.

_Time_.--Rather more than 1/2 hour.

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

_Sufficient_ for 4 or 5 persons.

_Seasonable_ from September to February.

[Illustration: THE HARE-RABBIT.]

THE HARE-RABBIT.--There has been lately introduced to French
tables an animal called the "Hare-rabbit," partaking of the
nature, characteristics, and qualifications of both the hare and
the rabbit. It is highly spoken of, both as regards flesh and
flavour; and it is said to be the only hybrid which is able to
perpetuate its race. We hope that some enterprising individual
will soon secure for English, tables what would seem to be a
really valuable addition to our other game and poultry dishes;
although it will be rather difficult to exactly assign its
proper position, as within or without the meaning of "game," as
by law established. Only a few specimens have been seen in
England at present, but there is no reason to doubt that our
rabbit-fanciers will prove equal to the occasion, and cope
successfully with our neighbours across the Channel in
introducing a new animal serviceable in the kitchen.

[Illustration: ANGORA RABBIT.]

THE ANGORA RABBIT.--This is one of the handsomest of all
rabbits. It takes its name from being an inhabitant of Angora, a
city and district of Asia Minor. Like the well-known Angora goat
and cat, both of which are valuable on account of the fineness