2 young rabbits (2 1/2 to 3 1/2 lbs.)
2 egg yolks, beaten
3 c. milk
1 1/4 c. flour
1 tsp. salt
1/2 c. fat
2 tsp. currant jelly
1 tbsp. minced parsley

Wash dressed rabbits thoroughly under running water. Dry. Cut into serving pieces. Combine egg yolks and 1 cup milk, add 1 cup flour gradually, then salt and beat until smooth. Dip rabbit into batter and fry in fat until brown, about 15 minutes. Reduce heat and frequently. To make gravy add remaining of flour to fat in pan, add remaining milk gradually, stirring constantly, heat to boiling and season to taste with salt and pepper. Pour over rabbit and garnish with jelly. Serves 6 to 8.

Wild rabbit: Season and roll in flour, then fry in fat until brown, cover and cook over low heat about 40 minutes.