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Rabbit, Pupton Of

Take enough rich forcemeat, roll it out, and lay it in a buttered tin dish. Cut slices of bacon exceedingly thin, and place them over the forcemeat. Then take a rabbit, cut it up, season highly, and lay it in the dish, strewing upon it asparagus tops, mushrooms, oysters, and the yolks of hard-boiled eggs; over these lay some more slices of bacon, and on the top place a layer of forcemeat. Bake for an hour in a rather slow oven. When ready, turn the pupton of rabbit into another dish, and pour sauce over it if it is to be sent hot to table. It is quite as good eaten cold.