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Rabbit Cutlets
Cut the different limbs into the size of cutlets; such as the shoulders cut in half; also the legs, with the ends of the bones chopped off, and pieces of the back, even to the half of the head. Have ready some breadcrumbs and the yolk of an egg beat up. Drop each cutlet into the egg, and then into the bread-crumbs, as for veal cutlets. Fry them a nice brown, and when you dish them pour round them some rich brown gravy, which may be flavored with tomato sauce, if approved, and put round them pieces of fried bacon, if liked.
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