ter the rabbit has been thoroughly cleaned and washed, put it into
boiling water, and let it boil ten minutes; drain it, and when cold,
cut it into joints, dip into beaten egg, and then in fine bread
crumbs; season with salt and pepper. When all are ready, fry them in
butter and sweet lard, mix over a moderate fire until brown on both
sides. Take them out, thicken the gravy with a spoonful of flour, turn
in a cup of milk or cream; let all boil up, and turn over the rabbits.
Serve hot with onion sauce. (See SAUCES.) Garnish with sliced lemon.

RABBIT PIE.

This pie can be made the same as "Game Pie" excepting you scatter
through it four hard-boiled eggs cut in slices. Cover with puff paste,
cut a slit in the middle, and bake one hour, laying paper over the top
should it brown too fast.

BROILED RABBITS.

After skinning and cleaning the rabbits, wipe them dry, split them
down the back lengthwise, pound them flat, then wrap them in letter
paper well buttered, place them on a buttered gridiron, and broil over
a clear, brisk fire, turning them often. When sufficiently cooked,
remove the papers, lay them on a very hot platter, season with salt,
pepper and plenty of butter, turning them over and over to soak up the
butter. Cover and keep hot in a warming oven until served.

SALMI OF GAME.

This is a nice mode of serving the remains of roasted game, but when a
superlative salmi is desired, the birds must be scarcely more than
half roasted for it. In either case, carve them very neatly, and
strip every particle of skin and fat from the legs, wings and
breasts; bruise the bodies well, and put them with the skin and other
trimmings into a very clean stewpan. If for a simple and inexpensive
dinner, merely add to them two sliced onions, a bay-leaf, a small
blade of mace and a few peppercorns; then pour in a pint or more of
good veal gravy, or strong broth, and boil it briskly until reduced
nearly half; strain the gravy, pressing the bones well to obtain all
the flavor; skim off the fat, add a little cayenne and lemon juice,
heat the game very gradually in it, but do not on any account allow it
to boil; place pieces of fried bread around a dish, arrange the birds
in good form in the centre, give the sauce a boil, and pour it on
them.

ROAST HAUNCH OF VENISON.

To prepare a haunch of venison for roasting, wash it slightly in tepid
water and dry it thoroughly by rubbing it with a clean, soft cloth.
Lay over the fat s