Fowl and Game Recipes
RABBITS. MRS. ECKHART.
Rabbits, which are best in mid-winter, may be fricasseed, like
chicken, in white or brown sauce. Rabbit pie is made like chicken
pie. To roast a rabbit, stuff with a dressing made of bread crumbs,
chopped salt pork, thyme, onion, pepper and salt; sew up; rub over
with a little butter, or pin on a few slices of salt pork; add a
little water, and baste often. Rabbits may be fried as you would
steak, and served with a sour sauce made like a brown flour gravy,
with half a cup of vinegar added; pour over the fried rabbit, and
serve it with mashed potatoes.