Roast Rabbit
Stew the rabbit. After boiling the haslet and liver, stew them with parsley, thyme, celery-seed, butter, salt, and pepper, for gravy. Soak a piece of loaf bread, a short time, in water. Mix with it the yolk of an egg and some butter, for stuffing; then soak it in milk and cream. Sprinkle the inside of the rabbit with salt and pepper, fill it with the above dressing, sew it up, and roast or bake quickly.--Mrs. B.