The rabbit when bought should be fresh and the body free from unpleasant odor. If young, the paws and ears will be soft; if old, they will be stiff.
Skin the rabbit; singe it; remove the entrails and wipe well inside and out with a damp cloth. Split it down the back, and unless it is to be broiled, divide each half into four pieces.
Little grated nutmeg
Salt and pepper
1 tablespoon chopped parsley
¼ cup fine bread crumbs
Divide the rabbit at the joints and stew until tender. Butter a pan and lay the pieces over the bottom. Beat the eggs; mix with the other ingredients and spread over the rabbit. Set in a hot oven and bake until brown.