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Stuffing for Rabbits

Peel two fair-sized onions and boil; when they are tender, drain and mince them. Chop one-half pound of pickled pork and a few fine herbs, stir them in with the onions, then stir in the yolks of two eggs and add a sufficient quantity of breadcrumbs to make it fairly consistent. Season to taste with pepper and salt, using a very little of the latter on account of the salt in the pork. The stuffing is then ready for use.