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Rabbit Klosse

Mince finely the white meat of a cold cooked rabbit. Soak an equal quantity of bread in cold milk, squeeze it dry, and mix with the minced meat. Cut one or two slices of fat bacon into small squares and fry them gently. Add the minced rabbit and bread, and stir in one or two eggs. Let the mixture cook a few minutes. Turn it out on a dish, and when cool add two more eggs. Form it into balls the size of an egg, and be careful to handle them lightly, and to dip the fingers frequently in water while doing so. When wanted drop these gently into boiling water, and boil them until they are set. Lift them out with a skimmer, pile them in the centre of a small dish, and surround them with fried potatoes. Send any piquant sauce or gravy to table with them. Time to boil, about ten minutes.