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Simple Rabbit Salad Cooking Recipe

Below is the quick and easy cooking recipe for Rabbit Salad.

Rabbits are always cheap and good, from November to January, and should be enjoyed by the poor as well as the rich. Cut up the flesh of two roasted rabbits into neat pieces; place them in a bowl and cover with a plain dressing; add a teaspoonful of minced salad herbs; let stand for four hours. Put into a salad-bowl the leaves of three hearts of cabbage lettuce; drain the meat, and add to the lettuce. Put into a soup plate a teaspoonful of French mustard; thin it with a tablespoonful of the dressing drained from the meat, and gradually add to this a pint of mayonnaise, then pour it over the salad.


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