Ingredients Jump to Instructions ↓

  1. 2 wild rabbits

  2. Water

  3. Juice of 1 lemon

  4. Salt, pepper, and nutmeg

  5. Egg, beaten

  6. Bread crumbs

  7. Fat for frying

  8. Parsley

  9. Green peas

  10. Toast

  11. 2 rabbits. Wipe clean and parboil

  12. 10 minutes in water containing lemon juice. Drain. Season with salt, pepper, and very little nutmeg. Dip in beaten egg, then in very dry bread crumbs. Fry in deep fat (have the fat hot enough so a 1-inch cube of bread is brown in 60 seconds). Drain free of fat by holding each piece on a fork over the pan. It makes them crispy and leaves no fatty taste. Place cooked meat on a hot dish, garnish with parsley and serve with green peas and toast. Plan to serve as many people as you would from the same weight of chicken.


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