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erve it hot over cold slices of hard-cooked eggs crowded flat on hot buttered toast, to make it extra eggy.
Grilled Tomato Rabbit
Slice big, red, juicy tomatoes 1/2-inch thick, season with salt, pepper and plenty of brown sugar. Dot both sides with all the butter that won't slip off.
Heat in moderate oven, and when almost cooked, remove and broil on both sides. Put on hot plates in place of the usual toast and pour the Rabbit over them. (The Rabbit is made according to either Basic Recipe No. 1 or No. 2.)
Slices of crisp bacon on top of the tomato slices and a touch of horseradish help.
Grilled Tomato and Onion Rabbit
Slice 1/4-inch thick an equal number of tomato and onion rings. Season with salt, pepper, brown sugar and dots of butter. Heat in moderate oven, and when almost cooked remove and broil lightly.
On hot plates lay first the onion rings, top with the tomato ones and pour the Rabbit over, as in the plain Grilled Tomato recipe above.
For another onion-flavored Rabbit see Celery and Onion Rabbit.
The Devil's Own (a fresh tomato variant)
2 tablespoons butter 1 large peeled tomato in 4 thick slices 2-1/2 cups grated cheese 1/4 teaspoon English mustard A pinch of cayenne A dash of tabasco sauce 2 tablespoons chili sauce 1/2 cup ale or beer 1 egg, lightly beaten
Sauté tomato slices lightly on both sides in 1 tablespoon butter. Keep warm on hot platter while you make the toast and a Basic Rabbit, pepped up by the extra-hot seasonings listed above. Put hot tomato slices on hot toast on hot plates; pour the hot mixture over.
Dried Beef or Chipped Beef Rabbit
1 tablespoon butter 1 cup canned tomato, drained, chopped and de-seeded 1/4 pound dried beef, shredded 2 eggs, lightly beaten 1/4 teaspoon pepper 2 cups grated cheese
Heat tomato in butter, add beef and eggs, stir until mixed well, then sprinkle with pepper, stir in the grated cheese until smooth and creamy. Serve on toast.
No salt is need