Dressed game and poultry à la mode

Take a couple of young rabbits, bone, and lay them on a linen cloth ; lay over them a good meat stuffing seasoned to taste, putting over this stuffing, which should be laid on about the thickness of a crown, first a layer of ham cut in slices, and then a layer of hard eggs. Cover these layers with a little forcemeat, roll up the meat, taking care not to displace the layers, and cover it with thin slices of fat bacon, wrapping the whole in a cloth ; wind some packthread round it and let it boil three hours in stock, adding salt and coarse pepper, some roots and onions, a large bunch of parsley, shalots, a clove of garlic, cloves, thyme, bayleaves, and basil. Allow this to cool, take off the cloth, and serve cold. Gibelotte de Lapin. Cut a rabbit into pieces. Saute it in two ounces of butter, add an onion, two shalots, and a pint of poivrade sauce ; put it in the oven for one hour, being careful not to burn it. Small pieces of cauliflower and croutons of fried bread should garnish this dish. Fillets of Rabbit with Cucumber Sauce. Cut two cucumbers into thin slices and soak them in vinegar, with pepper, salt, and a bayleaf, for two hours, then half roast the rabbit, take the skin off, and fillet it. Make a sauce of white stock, and put the pieces of rabbit into it with the cucumber until it is quite done. Arrange the pieces of rabbit in a circle, put the cucumber in the middle, and pour the sauce over the fillets. Fried sippets should garnish this dish. Fricandeau of Rabbit. Take the fleshy portion of a good-sized rabbit, lard the flesh and lay it in a deep baking dish, cover it with some highly flavoured stock. Place a piece of buttered paper over the dish, and bake in a moderate oven till it is tender, basting it frequently. Lift the rabbit out and keep it hot whilst the gravy is boiling to thicken. Spread a teacupful of good tomato sauce on a hot dish, lay the rabbit on it, hold a salamander over the larding to crisp it, and pour the gravy over all. Rabbit Fritters. Cut the meat from a cold rabbit into small pieces, put them in a pie-dish and sprinkle over them parsley, chives, thyme, and a clove of garlic, all chopped very fine, salt, pepper, and a bayleaf ; pour over all a glass of Chablis and the juice of a lemon. Let the pieces of rabbit soak in this for two hours, then take them out, dredge them well over with flour, and throw them into boiling fat till of a nice golden colour. Remove and drain them, pile them high in an entree dish, and pour round the following sauce. Take the liquor the rabbit has been soaked in, add half a pint of stock and a little thickening of flour and butter, and let it boil well. Then strain through a sieve, put in a tablespoonful of piccalilli chopped fine, or some chutnee, give another boil, and serve. Rabbit Klosse.