Dressed game and poultry à la mode

Bone a rabbit, cut it into pieces, and let it marinade for six hours in parsley, mushrooms, a clove of garlic, chives, all chopped very fine, with pepper, salt, and the best salad oil. Dip each piece of rabbit in breadcrumbs and broil, sprinkling the pieces with the marinade. Serve Tartare sauce over it or with it. The Wanderer's Rabbit. No. I. Divide a rabbit into pieces of convenient size, put them into a saucepan in which half a dozen slices of bacon are cooking. As soon as the meat is beginning to brown, pour a wineglass and a half of brandy into the saucepan, and set fire to it. When the fire has burnt out, add a little pepper, salt, a bay leaf, and a bit of thyme, and let it simmer by the side of the fire till the brandy has nearly dried up, then serve. The Wanderer's Rabbit. No. 2. Divide a couple of rabbits into quarters, adding plenty of pepper and salt. Slightly fry them in a saucepan in bacon fat and flour. Add sufficient stock and two glasses of Sauterne, and let it stew F on a moderate fire. When done, squeeze an orange over the dish just before serving up. Stewed Roebuck Cutlets. Sprinkle the cutlets with salt and pepper, cook them in a saucepan with melted butter. When half done, turn them, add a little flour, moisten with equal quantities of white wine and stock, season with chopped eschalots, parsley, and blanched mushrooms ; remove the cutlets when done, place them round an entree dish, reduce the sauce, pass it through a tammy, and pour over the cutlets. Snipe a la Minute. Pluck three snipes and truss them for roasting. Put the snipes head downwards in a saucepan with two ounces of melted butter, two finely chopped shalots, a dessertspoonful of chopped parsley, pepper and salt to taste. Shake the saucepan over the fire till the birds are lightly browned, pour over them as much good stock and sherry as will just cover them. Add the strained juice of half a lemon and a small piece of finely grated crust. Simmer till birds are done, dish them, and pour over them some good strong beef gravy, and serve quickly. Snipe Pie. Take eight snipe for a moderately sized pie ; cut them into neat pieces. Make a forcemeat of ham, chicken, tongue, seasoned with a little sweet herbs, pepper, salt, cayenne, some breadcrumbs, and mushrooms chopped fine. Mix all together with the yolks of a couple of eggs, then place in the pie- dish a layer of snipe, then forcemeat, then snipe again, and then forcemeat, till the dish is full. Pour in some good gravy, and put it in the oven to bake. When it is done, raise the paste cover and pour in some more gravy. This pie may be eaten hot or cold. Snipe Pie a la Danoise.