BAKED RABBIT

Fry the pieces of rabbit, adding three onions, two medium potatoes, half
a glass of beer, a little water or stock, pepper and salt. Let it all
bake gently in an earthenware pot for two hours, and then thicken the
same with flour. It is an improvement to add when it is being cooked two
cloves, two bay-leaves, a pinch of nutmeg, and any fresh herbs, such as
thyme, parsley, mint.

[_Mme. E. Maes_.]



CHICKEN A LA MAX

Chop up some cold chicken into small squares, mix with a thick white
sauce, and let it heat. Put it on a hot dish and cover with fried onions.
Put chipped potatoes at the ends of the dish and a boiled chicory at
either side. This excellent dish has received distinction also from its
name, that of the heroic and ingenious burgomaster of Brussels.

[_M. Stuart_.]



RABBIT A LA BORDELAISE

Cut a rabbit into joints, cover with vinegar, chop finely two small
onions, thyme, pepper, and salt, and a little grated nutmeg; let all soak