| 2
jointed rabbits |
40z
dry breadcrumbs |
| seasoned
flour |
dripping |
| 2
eggs, beaten |
cayenne
pepper |
| 1
dessertspoon mixed herbs |
salt |
| |
|
| Dust
the joints with seasoned flour, dip into beaten egg, then coat
with herbs and breadcrumbs. Melt the dripping in a baking tin,
place the rabbit joints in the tin and sprinkle with cayenne
and salt. Roast in a medium-hot oven for 1 and half to 2 hours,
basting occasionally. |
|
