1 rabbit (about 2 1/2 to 3 lbs.), cut up (see note)
1/3 c. flour
1 tsp. salt
1/4 tsp. pepper
Oil or vegetable shortening

Dredge pieces of rabbit in mixture of flour, salt and pepper. Heat oil, about 1/2 inch deep, in heavy, preferably cast-iron skillet, until temperature registers 350 degrees on deep-fat frying thermometer.

Cook rabbit a few pieces at a time until brown and crisp on all sides. Remove to paper towels to drain. Discard all oil except a thin layer on bottom of skillet. Return rabbit to skillet; cover and cook until rabbit is tender, about 20 to 30 minutes, turning pieces occasionally. Makes 4 servings.

NOTE: If desired, substitute 8 quails (about 2 pounds) for rabbit. Prepare and cook as above. Simmer about 5 minutes after browning or until tender.