134 PRACTICAL RABBIT KEEPING 



drain and wipe each piece dry; season, then 

 roll in flour, fry a light color in butter. Make 

 the sauce in the same pan, boil and skim. Put 

 back the rabbit, add some sliced mushrooms, 

 simmer till tender, finish with the addition of 

 a little sherry wine. 



Cutlets of Rabbits, Tomato Sauce 



Roll the legs in a mixture of salt, pepper 

 and powdered poultry seasoning, then in flour, 

 dip in beaten egg and fresh bread crumbs. 

 Place in pan containing melted butter, put in 

 slow oven for over half an hour, or till tender 

 and brown ; serve with tomato sauce. 



Rabbit Liver and Bacon 



Take two or three livers, cut in small pieces, 

 roll in 'flour, pepper and salt, drop in boiling 

 fat from the bacon, and arrange on platter 

 with thin, crisp slices of bacon and potato 

 marbles. Garnish with parsley or watercress. 



Potted Rabbit 



This is a good way to use old rabbits. Cut 

 the rabbit into small pieces, cook in as little 



