Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

any manure or dirt, and having also plenty of room to burrow in a dry soil, are very seldom fit to eat. _To lard._--The fleshy parts of a rabbit are larded with salt pork in the same way as described for a fillet of beef. _Baked._--To bake it, it may be larded or not, according to taste. When cleaned and prepared as directed for game, place the rabbit in a baking-pan, with a few slices of onion and carrot; salt, pepper, and butter it; cover the bottom of the pan with cold water and set it in a quick oven. After ten or fifteen minutes, turn the rabbit over, baste and cover it with a piece of buttered paper. Continue basting till done. When about half done, if the water and juice are boiling away or absorbed, add more water or broth, and when done turn the gravy over the rabbit through a strainer, and serve with water-cress and a few drops of lemon-juice or vinegar. It is also served with a _cranberry_, _fines herbes_, _mushroom_, _piquante_, _ravigote_, _tomato_, and _truffle_ sauce. _In Chartreuse._--A rabbit is prepared in _chartreuse_ the same as a prairie-chicken; the only difference is, that it requires a larger mould; the rest of the process is the same. _In Civet, or stewed._--Cut the rabbit in pieces, and fry them with a little butter till turning rather brown, when add half a pound of lean salt pork cut in dice; stir and fry two or three minutes, stir in also a tablespoonful of flour; one minute after add a half pint of broth, same of claret wine, salt, twelve small onions, and a bunch of seasonings, composed of three or four sprigs of parsley, one of thyme, a bay-leaf, a clove of garlic, one clove. Boil gently till done; throw away the bunch of seasonings, and serve warm. In case it is not handy to use claret wine, use a gill of Madeira, or Port, or Sherry wine, and one gill of water. Without wine at all it makes an inferior dish. A civet made three or