RABBITS BAKED.

After they are skinned, dressed, and hung overnight, put them into a

baking-pan; sprinkle over pepper and salt, and put also a thin slice of

bacon on the top of each rabbit. Now pour some boiling water into the

bottom of the pan, and cover it with another pan of equal size, letting

the rabbits steam about fifteen or twenty minutes; then take off the

cover, baste them with a little butter, and let them brown.

Rabbits are much improved by larding.