1 rabbit
1/2 lb. ham
Pepper
Salt
3/4 oz. gelatin

Joint and wash rabbit, put in stewing pan with the ham, seasonings, and sufficient water to cover. Simmer until tender. Lift rabbit out, remove bones, and cut rabbit meat and ham into small pieces. Dissolve gelatin in the stock (1 pint) in which rabbit and ham were cooked. Add the two meats and cook 5 minutes. Pour into a wet mold. When cold, turn out and garnish with salad greens, tomatoes. Serves 3-4.