Having washed the rabbits well, put them into a pan of cold water, and let them lie in it two or three hours. Then cut them into joints, dry them in a cloth, dredge them with flour, strew them with chopped parsley, and fry them in butter. After you take them out of the frying-pan, stir a wineglass of cream into the gravy, or the beaten yolk of an egg. Do not let it boil, but pour it at once into the dish with the rabbits.
Rabbits are very good baked in a pie. A boiled or pot-pie may be made of them.
They may be stuffed with force-meat and roasted, basting them with butter. Cut off their heads before you send them to table.