Make a Basic Rabbit and pour it over sardines, skinned, boned,
     halved and grilled, on buttered toast.

     Similarly cooked fillets of any small fish will make as succulent
     a grilled Rabbit.

 Roe Rabbits

Slice cooked roe of shad or toothsome eggs of other fish, grill on toast, butter well and pour a Basic Rabbit over.  Although shad roe is esteemed the finest, there are many other sapid ones of salmon, herring, flounder, cod, etc.

 Plain Sardine Rabbit

     Make Basic Rabbit with only 2 cups of cheese, and in place of the
     egg yolks and beer, stir in a large tin of sardines, skinned,
     boned and flaked.

 Anchovy Rabbit

     Make Basic Rabbit, add 1 tablespoon of imported East Indian
     chutney with the egg yolks and beer at the finish, spread toast
     thickly with anchovy paste and butter, and pour the Rabbit over.

 Smoked sturgeon, whiting, eel, smoked salmon, and the like

     Lay cold slices or flakes of any fine smoked fish (and all of
     them are fine) on hot buttered toast and pour a Basic Rabbit over
     the fish.

     The best combination we ever tasted is made by laying a thin
     slice of smoked salmon over a thick one of smoked sturgeon.

 Smoked Cheddar Rabbit

With or without smoked fish, Rabbit-hunters whose palates crave the savor of a wisp of smoke go for a Basic Rabbit made with smoked Cheddar in place of the usual aged, but unsmoked, Cheddar.  We use a two-year-old that Phil Alpert, Mr. Cheese himself, brings down from Canada and has specially smoked in the same savory room where sturgeon is getting the works.  So his Cheddar absorbs the de luxe flavor of six-dollar-per-pound sturgeon and is sold for a fraction of that.

     And just in case you are fishing around for something extra
     special, serve this smoky Rabbit on oven-browned Bombay ducks,
     those crunchy flat toasts of East Indian fish.

     Or go Oriental by accompanying this with cups of smoky Lapsang
     Soochong China tea.

 Crumby Rabbit

1 tablespoon butter 2 cups grated cheese 1 cup stale bread crumbs
  soaked with
1 cup milk 1 egg, lightly beaten Salt Cayenne Toasted crackers

Melt cheese in butter, stir in the soaked crumbs and seasonings.  When cooked smooth and creamy, stir in the egg to thicken the mixture and serve on toasted crackers, dry or buttered, for contrast with the bread.

     Some Rabbiteers monkey with this, lacing it with half a cup of
     catsup, making a sort of pink baboon out of what should be a
     white monkey.

There is a cult for Crumby Rabbits variations on which extend all the way to a deep casserole dish called Baked Rabbit and consisting of alternate layers of stale bread crumbs and grated-cheese crumbs.  This illegitimate three-layer Rabbit is moistened with eggs beaten up with milk, and seasoned with salt and paprika.

 Crumby Tomato Rabbit