Now prepare the gravy. Into the butter in which the pieces of meat have been fried, stir 3 tablespoonfuls of flour, brown and add 1½ qts. of water or bouillon. Season it with all the spices, onion, salt, bay-leaf, pepper, clove, lemon juice, white wine and the truffle peelings and cook slowly for 1 hour. Strain the gravy and pour ¾ of it into the pie, put on another layer of the filling, bake in medium hot oven for 1½ hours or cover the dish well and set it in a steamer over a kettle of boiling water and boil 1½ hours. The remainder of the gravy should be served hot with the pie. Remarks: The bones are chopped up and broth cooked from them which is used for the gravy to make this rich and palatable. Remarks: This, pie may be served cold. No. 23—DOMESTIC RABBIT ROAST. Quantity for 4 Persons. 1 domestic rabbit ⅛ lb. of bacon ⅛ lb. of butter ½ cup of sour or sweet cream 1½ tbsps. of flour ½ cup of water Salt Preparation: The domestic rabbit is prepared and cooked the same as described under No. 15, Rabbit Roast. No. 24—STUFFED DOMESTIC RABBIT ROAST. Quantity for 4–6 Persons. 1 domestic rabbit ⅛ lb. of bacon ⅛ lb. of butter ½ cup of sour or sweet cream 1½ tbsps. of flour ½ cup of water Salt For Stuffing. Heart, liver, kidneys of the rabbit 2 soaked rolls 2 eggs 1 tbsp; of butter 1 tbsp. of lemon juice Salt, pepper, nutmeg Preparation: The domestic rabbit is prepared like the rabbit under No. 14, but the legs, neck and breast are left on, because it is going to be stuffed. It is washed well inside and outside and salted. Heart, liver and kidneys are chopped fine and mixed well with the soaked rolls and the other ingredients. The rabbit is filled with this stuffing and sewed up, the back well larded and fried on all sides light brown in hot butter. Then it is roasted in the oven for 1½ hours, basting frequently with the cream and lemon juice. Remarks: The domestic rabbit may be made into ragout. See No. 5, Doe or Deer Ragout. Remarks: The stuffing may be improved by adding champignons or truffles or ¼ lb. of chopped pork. No. 25—LAPINS. Lapins, the European hare, are prepared like rabbit. See No. 23 and No. 24. CHAPTER 8. FISH. THE VARIOUS PREPARATIONS OF FISH AND THE UTILIZING OF REMNANTS. Every fish has a season when it is most savory. During the breeding or spawning season, no fish is good. When you buy a dead fish, observe carefully the following: 1. The meat of the fish must be firm and must not show any form of decay, neither in smell nor taste. 2. The skin must be tight on the fish. 3. Both eyes must be clear, not milky or sunken. 4. The gills must be red and slimy. Fish frozen very hard are not especially good. The meat of middle sized fish is more savory than that of large ones.