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Rabbit

The rabbit when bought should be fresh and the body free from unpleasant odor. If young, the paws and ears will be soft; if old, they will be stiff.

Rabbit may be cooked in a variety of ways, as fricassee or pie, following the recipe for chicken, or broiled like chicken. Skin the rabbit; singe it; remove the entrails and wipe well inside and out with a damp cloth. Split it down the back, and unless it is to be broiled, divide each half into four pieces. 1 rabbit 2 eggs