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Rabbit Cutlets

Boil a rabbit for half an hour; take all the meat off the bones and mince it very finely with an ounce of bread-crumbs, a little chopped onion, an ounce of minced bacon or ham, and pepper and salt to taste. Make the mixture into the form of cutlets, egg and bread-crumb them, and fry in hot fat until brown. Lay them in a hot dish on a bed of parsley, and send brown gravy to table with them in a tureen. Probable cost, 2s. to 2s. 6d.