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Rabbit, Marinaded and Fried

Cut the rabbit into neat pieces the size of an egg. Lay these in a deep pan with a table-spoonful of oil, a table-spoonful of ravigote or tarragon vinegar, a bunch of parsley, a sprig of thyme, a bay-leaf, and a little pepper and salt. Let the pieces of meat remain for three hours, turning them about at intervals that they may be equally flavoured. Drain them, roll them in flour, and fry till they are lightly browned. Serve very hot, garnish with fried parsley, and send tomato sauce, piquant sauce, or maitre d'hotel sauce to table with them. Time to fry, ten to fifteen minutes. Probable cost, 2s. Sufficient for four or five persons.