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RABBIT, FRIED (another way)

Prepare the rabbit as before, and cut it up into pieces not larger than a hen's egg. Dip these into beaten egg, and afterwards into nicely-seasoned bread-crumbs, and fry in hot fat till they are brightly browned. Pile them on a hot dish, pour the gravy round them, and serve very hot. The gravy may be prepared as follows. Wash the liver of the rabbit, and boil it for five minutes, let it get cold, and mince it finely. Simmer an inch or two of lemon-rind in a quarter of a pint of gravy till it is pleasantly flavoured. Strain it, and thicken with half a tea-spoonful of thickening, or, failing this, with a small lump of butter rolled in flour. When the sauce is of the proper consistency, stir in the liver and two table-spoonfuls of cream. Let it boil for one minute, and it will be ready for use. If liked, a tea-spoonful of lemon-juice may be added just before it is poured round the rabbit, or the cream may be omitted, and a table-spoonful of mushroom ketchup used instead of it. Time, a quarter of an hour to fry the rabbit. Probable cost, 2s. 3d. Sufficient for three or four persons.