FRIGEDEL OF RABBIT.
Pick the meat from the legs of the rabbits that the fillets have been taken from; chop fine with a little parsley, a small onion, pepper, and salt. Soak two slices of bread in sweet milk; press out the milk; and add to the minced rabbit one egg, and form into an oval shape and fry for fifteen minutes a light-brown colour. Serve with a brown sauce with capers in it.