This is only a Golden Buck with the addition of bacon strips.

 The Venerable Yorkshire Buck

Spread 1/2-inch slices of bread with mustard and brown in hot oven.  Then moisten each slice with 1/2 glass of ale, lay on top a slice of cheese 1/4-inch thick, and 2 slices of bacon on top of that.  Put back in oven, cook till cheese is melted and the bacon crisp, and serve piping hot, with tankards of cold ale.

Bacon is the thing that identifies any Yorkshire Rabbit.

 Yale College Welsh Rabbit (MORIARTY’S)

1 jigger of beer 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon mustard 1-1/2 cups grated or shaved cheese More beer

     Pour the jigger of beer into “a low saucepan,” dash on the
     seasonings, add the cheese and stir unremittingly, moistening
     from time to time with more beer, a pony or two at a time.

     When creamy, pour over buttered toast (2 slices for this amount)
     and serve with still more beer.

There are two schools of postgraduate Rabbit-hunters:  Yale, as above, with beer both in the Rabbit and with it; and the other featured in the Stieff Recipe, which prefers leaving it out of the Rabbit, but taps a keg to drink with it.

The ancient age of Moriarty’s campus classic is registered by the use of pioneer black pepper in place of white, which is often used today and is thought more sophisticated by some than the red cayenne of Rector’s Naughty Nineties Chafing Dish Rabbit, which is precisely the same as our Basic Recipe No. 1.

 Border-hopping Bunny, or Frijole Rabbit

1-1/2 tablespoons butter 1-1/2 tablespoons chopped onion 2 tablespoons chopped pepper, green or red, or both 1-1/2 teaspoon chili powder 1 small can kidney beans, drained 1-1/2 tablespoons catsup 1/2 teaspoon Worcestershire Salt 2 cups grated cheese

     Cook onion and pepper lightly in butter with chili powder; add
     kidney beans and seasonings and stir in the cheese until melted.

     Serve this beany Bunny peppery hot on tortillas or crackers,
     toasted and buttered.

In the whole hutch of kitchen Rabbitry the most popular modern ones are made with tomato, a little or lots.  They hop in from everywhere, from Mexico to South Africa, and call for all kinds of quirks, down to mixing in some dried beef, and there is even a skimpy Tomato Rabbit for reducers, made with farmer cheese and skimmed milk.

Although the quaintly named Rum Tum Tiddy was doubtless the great-grandpappy of all Tomato Rabbits, a richer, more buttery and more eggy one has taken its place as the standard today.  The following is a typical recipe for this, tried and true, since it has had a successful run through a score of the best modern cookbooks, with only slight personal changes to keep its juice a-flowing blood-red.

 Tomato Rabbit

2 tablespoons butter 2 tablespoons flour 3/4 cup thin cream or evaporated milk 3/4 cup canned tomato pulp, rubbed through a sieve to remove seeds A pinch of soda 3 cups grated cheese Pinches of dry mustard, salt and cayenne 2 eggs, lightly beaten