The flavour of broiled hare is particularly fine. The legs or wings peppered and salted first, and when done, rubbed with cold butter.
The other parts warmed with the gravy and a little stuffing.
Rabbits
May be eaten various ways.
Roasted with stuffing and gravy.
Ditto without stuffing; and with liver, parsley, and butter: seasoned with pepper and salt.
Boiled, and smothered with onion sauce; the butter being melted with milk instead of water.
Fried, and served with dried or fried parsley, and liver sauce as above.
Fricasseed, as directed for chickens.
Made into Pies, as chickens, with forcemeat, &c. are excellent, when young.