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Aspic of Rabbit

(Austria.) Cook slowly, until tender, in 3 pints of water and 1 cup of wine vinegar, 2 fine rabbits, adding a teaspoonful of salt, 1/2 as much peppercorns, 4 white onions, fried in butter, and 1/2 a lemon. This will require about an hour. Strain through a sieve, and add enough beef stock to make 2 quarts, a packet of gelatine soaked in a little hot water, and boil once more, then let it cool. Make a forcemeat of 1 calf's liver, chopped fine with 1/2 pound of ham, 2 hard-boiled eggs, 1 cup of bread-crumbs, 2 tablespoonfuls of butter, parsley, salt, pepper. Mix all this, finely chopped, and bake it a half hour in an oiled tin; when cold, slice it. Line a mould with jelly, made as above, and fill in layers with forcemeat, jelly, and rabbit, cut in slices. Cover the top with jelly,--it must be melted in order to do it right,- and set on ice. Turn out and serve with mayonnaise dressing.

VENISON (as cooked in Roumania.) Lard a piece, about 4 pounds, of venison from the leg, and brown it, in butter or dripping, on both sides. Add 1 cup of claret, 1 cup of consomme, 1 stick of cinnamon, a spoonful of sugar, salt, and pepper, and some parsley. When cooked 1 hour, add 2 dozen large prunes which have been soaked overnight and drained; then cook for 2 hours, closely covered, longer. Strain the sauce, arrange the prunes as a border, and pour the sauce over all.