Cut them in four quarters, beat up an egg or two, according to what you drefs, grate a little nutmeg in, a little salt, some parsley chopped, a few crumbs of bread, beat them well together, dip them in this batter, and have ready some dripping hot in a stew-pan, in which fry them of a fine light brown; have ready a little good gravy thickened with a little flour, mixt with a spoonful of catchup; lay the fry in the dish, and pour the sauce over. Garnish with lemon, and a few mushrooms, if you have any. A cold rabbit eats well done thus.