This popular modern Rabbit seems to be a twin to Rum Tum Tiddy in spite of the centuries' difference in age.
Fluffy, Eggy Rabbit
Stir up a Chilaly as above, but use 2 well-beaten eggs to make it more fluffy, and leave out the watercress. Serve it hot over cold slices of hard-cooked eggs crowded flat on hot buttered toast, to make it extra eggy.
Grilled Tomato Rabbit
Slice big, red, juicy tomatoes ½-inch thick, season with salt, pepper and plenty of brown sugar. Dot both sides with all the butter that won't slip off.
Heat in moderate oven, and when almost cooked, remove and broil on both sides. Put on hot plates in place of the usual toast and pour the Rabbit over them. (The Rabbit is made according to either Basic Recipe No. 1 or No. 2.)
Slices of crisp bacon on top of the tomato slices and a touch of horseradish help.