No. 231 Fricasseed Rabbit
Take a fine, fat rabbit, clean it well, salt and pepper it, put it in hot lard to fry to a pretty delicate brown; when done take out, pour out a portion of the grease, and cut up three onions, thicken with three tablespoonfuls of flour, stir well, pour on water enough to cover the rabbit, which is now put back in the skillet; cover it over and let boil for ¾ of an hour. Just before serving cut up a little parsley and put in; serve it with either roasted or fried potatoes.