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Ah! Wallie looked at a picture of a rabbit lying on a platter with its legs in the air and artistically decorated with parsley until he felt usto: "Barbecued rabbit Casserole of rabbit Roast rabbit Smothered rabbit Stewed rabbit"

He perused all the recipes carefully After giving weighty consideration to each, roast rabbit seeest appeal to hiht the better comprehend it: "Dress and wash the wily coureur de bois, but leave the heads on in cleaning them Stuff the bodies with a forcemeat of fat, salt pork, minced onions, and fine bread crumbs well seasoned with salt and pepper Sew them up with fine thread and lay upon thin slices of pork, covering the grating of the roaster Lay other slices of pork over them, pour over all a cupful of stock, and roast one hour Ree with flour and brown

"Drain off the gravy, lay the bits of bacon about the rabbit in the dish: thicken the gravy with browned flour Boil up, add a tablespoonful of tolass of claret, then take from the fire"

Wallie reflected, as he sat with his feet on the stove-hearth overfloith ashes, that when it came to the "forcemeat" he was "there with the crumbs," since he had an accumulation of ancient biscuit too hard to eat Also he had salt pork and onions The butter, tomato catsup, stock, claret, he s were the ratulated hi them The recipe so enthused hi in with his washing

Obviously the first thing to do was to thaw the onions, so he put them in the oven, after which he went to a box in the corner and selected a few biscuit Crumbs were cruood as bread crumbs for his purpose

There were certain marks on these biscuit that were made unmistakably by the teeth of ly As he reduced the biscuit to crumbs with a hammer, he recalled that he had been awakened several ti in the box in the corner He did not allow his mind to dwell upon this, however, lest it prejudice hi of the "forcemeat"