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Rh a pint of hot water, then pour the whole over the rabbit.

The rabbit is stewed until done, and seasoned well with butter, salt and pepper. The baking pan is then lined with a crust of biscuit dough. Place the pieces of the rabbit therein, add a few pieces of dough, then pour on the broth from the stew and cover the whole with the top crust. Bake in a moderate oven for thirty minutes.

Skewer head and legs close to the body and place in a kettle with enough warm water to cover, boil until tender. This will depend upon the age of the rabbit. When tender, place in a dish and smother with mushrooms, onions, liver sauce or parsley and butter, whichever is preferred.

Place pieces in a stone jar, filling spaces between meat with bacon and veal, diced a pound each. Also cut the liver of the rabbit