RABBIT (FRENCH STYLE)

Salt and pepper rabbit to taste, sprinkle with flour—fry until "crusty" brown.   Cut clove of garlic in half and rub pan while frying, leave in for five minutes then remove.

Place fried rabbit in roaster or any air-tight kettle, pour small glass of Sherry Wine and equal amount of water over it.  Simmer until tender—about one hour.

Mrs. V.T. Cornwell