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Fried Rabbit

Clean, wash and put into boiling water; boil ten minutes and drain; when cold cut into joints, dip into beaten egg, then in bread crumbs and season with salt and pepper. Fry brown in butter and lard over a moderate fire. Thicken the gravy with one tablespoon of flour and pour in one cup of milk or cream; boil up once and pour over the rabbit. Garnish with sliced lemon, and serve with any tasty sauce.