Stuffing Recipes
STUFFING FOR RABBITS
Peel two onions and boil, when they are tender
drain and mince them. Chop one-half pound pickled pork and few fine
herbs, stir them in with the onions, then stir in the yolks of two eggs
and add a sufficient quantity breadcrumbs to make it fairly consistent.
Season to taste with pepper and salt, using a very little of the latter
on account of the salt in the pork. Then stuffing is ready for use.