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 wine-glass 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 he stuffed with force-meat and roasted, basting them with
butter. Cut off their heads before you send them to table.
POULTRY, GAME, &c.