ves, all chopped very fine,
with pepper, salt, and the best salad oil. Dip each piece of rabbit in
breadcrumbs and broil, sprinkling the pieces with the marinade. Serve
Tartare sauce over it or with it.

The Wanderer's Rabbit.

No. 1.

Divide a rabbit into pieces of convenient size, put them into a saucepan
in which half a dozen slices of bacon are cooking. As soon as the meat
is beginning to brown, pour a wineglass and a half of brandy into the
saucepan, and set fire to it. When the fire has burnt out, add a little
pepper, salt, a bayleaf, and a bit of thyme, and let it simmer by the
side of the fire till the brandy has nearly dried up, then serve.

The Wanderer's Rabbit.

No. 2.

Divide a couple of rabbits into quarters, adding plenty of pepper and
salt. Slightly fry them in a saucepan in bacon fat and flour. Add
sufficient stock and two glasses of Sauterne, and let it stew on a
moderate fire. When done, squeeze an orange over the dish just before
serving up.

Stewed Roebuck Cutlets.

Sprinkle the cutlets with salt and pepper, cook them in a saucepan with
melted butter. When half done, turn them, add a little flour, moisten
with equal quantities of white wine and stock, season with chopped
eschalots, parsley, and blanched mushrooms; remove the cutlets when
done, place them round an entree dish, reduce the sauce, pass it through
a tammy, and pour over the cutlets.

Snipe a la Minute.

Pluck three snipes and truss them for roasting. Put the snipes head
downwards in a saucepan with two ounces of melted butter, two finely
chopped shalots, a dessertspoonful of chopped parsley, pepper and salt
to taste. Shake the saucepan over the fire till the birds are lightly
browned, pour over them as much good stock and sherry as will just cover
them. Add the strained juice of half a lemon and a small piece of finely
grated crust. Simmer till birds are done, dish them, and pour over them
some good strong beef gravy, and serve quickly.

Snipe Pie.

Take eight snipe for a moderately sized pie; cut them into neat pieces.
Make a forcemeat of ham, chicken, tongue, seasoned with a little sweet
herbs, pepper, salt, cayenne, some breadcrumbs, and mushrooms chopped
fine. Mix all together with the yolks of a couple of eggs, then place in
the pie-dish a layer of snipe, then forcemeat, then snipe again, and
then forcemeat, till the dish is full. Pour in some good gravy, and put
it in the oven to bake. When it is done, ra