Dressed game and poultry à la mode

Take a cold dressed rabbit, mince all the meat, mix in with it an equal quantity of bread soaked in milk squeezed dry. Cut two slices of bacon into small squares, and fry slowly. Add the minced meat and stir in two eggs, and let it cook a few minutes. Turn it out on a dish to cool, and add one more egg. Form it into balls the size of an egg, then drop them into boiling water, and boil until set. Lift them out very tenderly, pile them up in a pyramid on a dish, and garnish them with fried potatoes. Send a sharp sauce to table with them. Rabbits en Papillote. Mince up some parsley, mushrooms, shalot, a clove of garlic, a slice of bacon, with salt and pepper to taste. Mix this in a little gravy on the fire to form a paste. Cut a rabbit into neat fillets and joints. Cover each with the paste, then wrap a thin slice of fat bacon and fix each piece neatly in an oiled paper. Cook them slowly in the oven, and serve in papers. Rabbit Pie a la Provençale. Take two small rabbits, cut them into joints, and lay them in a saucepan with two carrots, two onions, a clove of garlic, a bunch of herbs, and a pound of pickled pork (the belly). Boil in a very little water for half an hour, take out the rabbits and drain them, also drain the pork and place it at the bottom of a well-buttered pie-dish, and then lay the pieces of rabbit on it. Pour on a wine- glassful of Sauterne or vin de Grave, and strew over it some Spanish pimento. Pour in some good batter, and bake in a quick oven for half an hour. Reduce the liquor in which it was cooked and add the strained juice of a lemon. The sauce should be handed with it. Rabbit Pilau. Cut up a young rabbit into ten or twelve pieces. Rub each piece into a savoury pudding made as follows. Extract the juice of two onions, mix a teaspoonful of salt with it, half a teaspoonful of powdered ginger, and the juice of a lemon. Boil half a pound of rice in a quart of broth till it is half cooked. Have ready four ounces of good dripping, and fry the pieces of rabbit in it, with two sliced onions. When they are brown remove them. Place the meat into a deep jar. Lay the onions on it and cover with the rice, add four cloves, eight peppercorns, some salt, and a little lemon peel cut very thinly, and pour half a pint of milk over ; place some folds of paper over the jar and bake in the oven, adding a little broth when the rabbit is half cooked. When done, pile the rice on a dish, and lay the pieces of rabbit on the top and serve very quickly. Rabbit Pudding. Cut a rabbit into ten or twelve pieces, put these into a stewpan with a little pepper and salt, pour on as much boiling water as will cover them, and let them simmer for half an hour. Take them up and put in their place the head and liver of rabbit with some bacon rind and simmer for an hour, strain and skim it, and let it get cool. Line a pie-dish with suet crust, and then put in the pieces of rabbit with four ounces of fat bacon cut into narrow strips, pour in a cupful of the cool gravy, lay on the cover, and boil in the usual way. N.B. — The brains may be mixed in with the liver. Rabbit a la Tartare.