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Rabbit Salad, Simple

Take two or three thin slices of stale crumb of bread. Toast them on both sides till brightly browned, let them cool, and divide them into neat squares. Lay on each one of these a slice of cold roast rabbit. Arrange them on a dish alternately, with small salad or a spoonful of washed and dried lettuce finely shredded. Sprinkle over all two table-spoonful of boiled onion finely minced, two anchovies cut small, and half a tea-spoonful of shredded parsley. Garnish the dish with parsley and sliced beet-root, and pour mayonnaise sauce over it at the moment of serving.