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Rabbit, Fried

Prepare the rabbit as in the preceding recipe. Put three table-spoonfuls of Lucca oil into a saucepan with an ounce of butter, and a little pepper, salt, and powdered spice. Let the butter melt, and put in the pieces of rabbit, place the saucepan upon a brisk fire, and stir its contents frequently till they are sufficiently cooked. Lift them out, stir an ounce of flour into the hot fat, and beat out with the back of a wooden spoon any lumps that there may be. Moisten this with half a pint of nicely-flavoured stock and a glassful of sherry, let it boil for five minutes, and strain it. Put it back into the saucepan with the rabbit, a shallot finely minced, and a table-spoonful of chopped parsley. When the sauce is on the point of boiling, lift out the pieces of rabbit, arrange them neatly on a dish, pour the sauce over them, and serve very hot. Time, twenty minutes to fry the rabbit. Probable cost, 2s. 3d., exclusive of the wine. Sufficient for three or four persons.