Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

and open it from end to end on the under side. Wipe it inside and out with a damp cloth and lay it open on a greased gridiron. Cut gashes across the back that the heat may penetrate to the thickest part. Broil over a clear fire, turning often. It should cook for about twenty minutes. Transfer to a hot dish, rub with butter, sprinkle with salt and pepper and serve. Barbecued rabbit Cook precisely as in the last recipe and keep hot on a platter while you make a sauce of two tablespoonfuls of vinegar, two of melted butter, a dash of salt and a teaspoonful of French mustard. Pour this sauce over the hot rabbit and send to table. This is a delicious and savory dish. Smothered rabbits Skin and clean a pair of rabbits; lay in a covered roaster; pour a cup of boiling water over them and cook, covered, until tender. Baste five or six times with a mixture of butter and water mixed with a teaspoonful of onion juice. When the rabbits are done transfer to a platter and keep hot, while you thicken the gravy in the pan with a tablespoonful of browned flour rubbed up with one of butter. Cook one minute, add two teaspoonfuls of vinegar, a saltspoonful of paprika and a generous teaspoonful of made mustard. Boil up once, pour over the rabbits and leave, covered, over hot water five minutes before serving. Venison steak Grease your gridiron thoroughly before laying your steak upon it. Broil the steak, turning frequently over the fire of clear coals. As it is better rare, do not cook the venison too long. When done lay the meat upon a hot platter, put upon it several spoonfuls of butter and a little currant jelly, cover and set in the oven long enough to melt the butter and to soften the jelly, then send immediately to the table. Broiled quails and woodcock Clean and split down the back. Wash carefully and dry inside and out with a clean cloth. Leave on ice half an hour and broil