210 CARE AND MANAGEMENT OF RABBITS 
Friep Rassit 
Cut into pieces and sprinkle each piece with 
a mixture of flour, salt and pepper. Fry like 
chicken to a nice brown, in lard and butter, 
taking from thirty to sixty minutes according 
to age. 
STEWED RasBBit 
Cut into pieces and place them in a kettle, 
just covering with water. Let it come to a 
boil, then skin and add some salt and a large 
piece of butter. Stew it until dry and done, 
but be careful not to let it burn. The meat is 
then removed to a dish, a tablespoonful of 
flour placed in the kettle, stir well, adding 
cream and milk, pepper slightly and pour it 
over the meat. 
Another very common way to stew the 
rabbit is to place the pieces in a kettle, add 
hot water, small pieces of fresh fat pork, and 
salt, and place over the fire and cook until dry 
and done. After allowing it to fry for a short 
time, place the meat in a dish, put a table- 
spoonful of flour in the kettle, adding about 
