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Stewed Rabbit

Cut up the rabbit and wash it. Put it in a stewpan and season it with salt and pepper. Pour in half a pint of water, and when this has nearly stewed away, add half a pint of port wine, two or three blades of mace, and a tablespoonful of flour, mixed with a quarter of a pound of butter. Let it stew gently till quite tender, and then serve hot.--Mrs. C. C.

Stewed Rabbit.

Cut a rabbit into eight pieces. After soaking in salt and water, put it in a stewpan, with a slice of pork or bacon, and with more than enough water to cover it. When nearly done, take out the pieces, strain the water in which they have boiled, and return all to the stewpan, with a teacup of milk, a little pepper, salt, chopped onion and parsley. After this boils up, stir in a heaping tablespoonful of butter, in which a tablespoonful of flour has been rubbed. Let it boil up once more; then serve in a covered dish, with four hard-boiled eggs sliced over it, and grated bread crumbs. The same receipt will answer for squirrel.--Mrs. T.