Fricasseed Rabbits
Cut up the rabbits as for carving, and go over every piece with lard or sweet oil. Lay them in a frying pan, and fry them in nice fresh butter. If you cannot procure this, use lard. Season them with a very little salt and cayenne, dredge them well with flour, and sprinkle them thickly with parsley, or sweet marjoram. When they are fried brown, take them up. Keep them warm in a heated dish with a cover. Skim the gravy that remains in the pan, and add to it some cream, or rich milk thickened with flour, enriched with the beaten yolk of an egg, and flavored with nutmeg.
Rabbits may be cut up, and fried in batter made of bread-crumbs and beaten egg. Dip every piece of rabbit twice into the batter.