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Rabbit, Tinned

Take the rabbit from the tin, separate the pieces; cut up six to eight ounces of cooked ham or bacon into little slices, then put alternate layers of all in a jar, with some onion sauce (see SOUBISE SAUCE) top and bottom. Cover this, and set it in a saucepan of boiling water, until the rabbit has become heated through, then turn out on a hot dish. Tinned rabbit may also be used for potted meats, and eaten cold with a nice salad is very appetising. It may be converted into curries, fricassees, and similar dishes at little cost and trouble, or it may be re-heated and served with onion sauce like a freshly boiled rabbit. Probable cost, 1s. to 1s. 6d. per tin.