FRIED RABBIT
Prepare and cook the rabbit as for fricasse and when the meat is tender lift to drain. Cool. Dip in beaten egg and then roll in fine bread crumbs and fry until golden brown in hot fat. Use the liquid for gravy.
SOUR RABBIT
Cut the rabbit and then place in a china bowl and add
One cupful of chopped onions,
One bunch of potherbs,
One teaspoonful of sweet marjoram,
Six cloves,
Five allspice,