Fried Rabbit

Ingredients

• 1 rabbit
• egg
• bread-crumbs
• butter
• 2–3 strips lemon-rind
• gravy
• 1 ounce butter
• 1 small teaspoon flour
• 2 tablespoon cream
• small quantity lemon-juice

Instructions

1. Empty, thoroughly wash, and soak the rabbit.
2. If the rabbit has a mustiness of smell, blanch it by putting it into boiling water and letting it boil for five to seven minutes, then drain it.
3. Let the rabbit cool or nearly cool, then cut it into joints.
4. Dip each joint into beaten egg.
5. Dip the egg-coated joints into fine bread-crumbs seasoned with salt and pepper.
6. When all joints are breaded, fry them in butter over a moderate fire for twelve to fifteen minutes.
7. Simmer two or three strips of lemon-rind in a little gravy until it is well flavoured with it.
8. Boil the rabbit's liver for five minutes, let it cool, and then mince it.
9. Thicken the gravy with an ounce of butter and a small teaspoonful of flour.
10. Add the minced liver to the gravy and give the sauce a minute's boil.
11. Stir in two tablespoonfuls of cream if at hand.
12. Stir in a small quantity of lemon-juice last of all.
13. Dish the rabbit and pour the sauce under it.
14. Serve it quickly.