Rabbit and Pickled Pork.—Ostend rabbits are cheaper than English ones. They come over skinned and cleaned. English rabbits require skinning and paunching. Wash the rabbit well in cold water, cut off the legs at the first joint, clear out all the blood from the head and neck, truss it into a proper shape, put it into boiling water, and let it boil gently for one hour; if a large one; forty minutes will cook a small one. Pickled pork to eat with rabbit, is boiled in the same saucepan. A thin piece of four-pounds, will be done in an hour, but a leg of pork weighing eight pounds will take three hours. Wash it and scrape it and put into the boiling water with the skin uppermost. Keep it well skimmed. Pease pudding is generally served with boiled pork, or in summer-time beans. Boiled rabbit is served with parsley and butter or onion sauce.