Rabbit En Casserole

Cut and slice the rabbit. Dip each piece into flour seasoned with salt and pepper. Fry in two ounces of butter until each piece is delicately browned but not cooked. Add a finely minced small onion, one clove of crushed garlic, a tea-spoonful of ground cinnamon, one of ground ginger, and a pinch of ground mace. Moisten with one cup of brown stock. Add six mushrooms and a half a cup of boiled rice. Boil in a casserole five minutes and set in a well-heated cooker oven three hours, with the cover on the casserole.

Jugged Rabbit - the English Way

Cut a fresh rabbit in handsome pieces. Roll in flour and fry to a good brown in half a cup of mixed fats. Lift the brown pieces into a stew-pan. Mix two tablespoons of flour with the fat left in the pan. Stir until smooth, add salt, pepper, a teaspoon of lemon juice, half a glass of apple jelly, and stir in two cups of water. Pour this sauce over the rabbit in the stewpan. Insert a bay leaf, two cloves, and three allspice in a cheesecloth bag. Boil five minutes and set in the cooker three hours. Take out the bag of spices before serving.