Home › The Principles of Cookery › Rabbit, Cold, to Dress

Rabbit, Cold, to Dress

Joint the meat, beat up an egg or two with a little grated nutmeg, pepper, and salt, some parsley minced fine, and some bread-crumbs; dip the meat into the batter, sprinkle with crumbs, have ready some sweet beef-dripping hot in a pan, and fry the meat to a light brown; thicken a little gravy with flour, put a large spoonful of ketchup to it, lay the fry in a hot dish, pour the gravy round it, not over it, and serve hot; garnish with lemon and toast.