2 to 3 young rabbits, cut into serving portions
1 1/2 tsp. salt
1/4 tsp. white pepper
1/2 c. sherry
1/2 c. cooking oil
1 1/2 tsp. seasoned salt

Sprinkle moist pieces of rabbit with salt and pepper and place on rack over a medium - hot bed of coals. Make a sauce by blending together the sherry, cooking oil and seasoned salt. Turning the pieces often, baste frequently with the sauce. Cook for 1 hour or until tender. Makes 4 to 6 servings.