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Rabbit En Papillotes

Take some young and tender rabbits, cut them into joints, and let them marinade some hours in parsley, mushrooms, chives, and a clove of garlic, all chopped fine, together with pepper, salt, and oil. Cover each piece of rabbit with some of this seasoning and a slice of bacon cut very thin; wrap each separately in well-buttered white paper; broil over a gentle fire, and serve in the paper as hot as possible. Probable cost, rabbits, 7d. to 9d. per pound.