Mix well and then turn into a well-greased baking dish and bake for thirty minutes in a moderate oven.

RABBITS

FRICASSEE OF RABBIT

Place the rabbit in a saucepan and add

  One quart of boiling water,
  One large onion with two cloves stuck in it,
  Fagot of soup herbs.

Bring to a boiling point and cook gently until the meat is tender.  The gravy may be thickened with cornstarch.

Season with pepper, salt and finely minced parsley.

To make a rabbit pie place the fricasse of rabbit in a baking dish and cover with a crust.  Bake for thirty-five minutes in a hot oven.

FRIED RABBIT

Prepare and cook the rabbit as for fricasse and when the meat is tender lift to drain.  Cool.  Dip in beaten egg and then roll in fine bread crumbs and fry until golden brown in hot fat.  Use the liquid for gravy.

SOUR RABBIT

Cut the rabbit and then place in a china bowl and add

  One cupful of chopped onions,
  One bunch of potherbs,
  One teaspoonful of sweet marjoram,
  Six cloves,
  Five allspice,
  Two bay leaves.

Now cover, using a mixture of two parts vinegar and one part water.  Set in a cool place for three days, turning the rabbit over every day, then put in a casserole dish or stewing pan and cook until tender.  Thicken the gravy.  Serve potato dumplings with this dish, or it may be eaten cold.

RABBIT PIE

Clean and prepare a pair of rabbits for cooking; cut into suitable pieces.  Brown quickly in hot fat; lift to a baking dish and add one quart of hot water.

  Two large onions, minced very fine,
  Salt and pepper to taste.

Cook very slowly until tender, thicken the gravy and add one cupful of sour cream, then cover the top of the baking dish with mashed and seasoned sweet potatoes, one inch thick.  Brush with syrup and dust lightly with cinnamon, and dot with bits of butter.  Bake until slightly brown.

CUSTARD SAUCE

  One cup of milk,
  Two tablespoons of cornstarch.

Stir to dissolve and bring to a boil, cook for three minutes and then add

  One-quarter teaspoon of nutmeg,
  Five tablespoons of sugar,
  Yolk of one egg.

Beat to blend and then cool.

CARAMEL SAUCE

  One cup of brown sugar,
  Four tablespoons of water,
  One tablespoon of butter.

Place in a frying pan and cook until caramelled, then add one and one-half cups of water.  Bring to a boil and then add four tablespoons of cornstarch dissolved in five tablespoons of water.  Stir until the mixture thickens and cook for five minutes, then add one teaspoon of vanilla and use.