Rabbit

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.

Rabbit may be cooked in a variety of ways, as fricassee or pie, following the recipe for chicken, or broiled like chicken.

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.

Panned Rabbit

1 rabbit

2 eggs

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.