Standard Paper-Bag Cookery

intestines is carefully removed before cooking, the strong flavor will go with it, leaving the flesh delightfully sweet. The gall bladder in the liver must also be removed with extreme care, so as not to break it. =Barbecued Rabbit.=--Open plump young rabbits all the way down the under side, wash and clean thoroughly. Lay out flat in a pan of salt and water for an hour, with a weighted plate or saucer on top to hold under the water. Wipe dry and gash across the backbone in eight or ten places and having brushed it over with olive oil or melted butter, bag and bake in a hot oven forty-five minutes. Lay on a hot dish, season with salt, pepper and plenty of melted butter, then set in the oven for the butter to soak in. Heat in a small cup two tablespoonfuls vinegar with one of made mustard and brush over the rabbit while boiling hot. Garnish with parsley and watercress and serve alone or with a currant jelly sauce. =Roast Rabbit.=--Stuff, truss, dredge with flour and rub all over with vegetable oil, soft butter or good drippings. Season lightly with salt and paprika or black pepper, place in wood cookery dish in well-greased bag, seal and place in hot oven. Allow fifty minutes, reducing the heat at the end of the first twenty minutes. =Roast Rabbit No. 2.=--For an older rabbit, put into a stew kettle whole without dividing the pieces from the body. Pour in one quart of water, add a little pinch of soda when it starts to boil, and stew gently until tender. When tender take from the broth. Meantime mix together three large cupfuls dried bread crumbs, butter the size of a walnut and salt, pepper and sage to taste. Pour enough of the broth over this to mix rather soft. Stuff the rabbit, spread with butter, sprinkle with salt and pepper, lay in a buttered bag and bake to a rich brown in a moderate oven. It will not take more than a few moments. Make a good brown gravy, adding onion browned