Rabbit Salad

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Rabbit Salad
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1-2 dressed rabbits
1/2 cup chopped celery
1/2 cup pickle cubes
3 boiled eggs, chopped
1 tsp. Salt
1 tsp. Pepper
1 tsp. Sugar
1 cup Italian or vinegrette pr blue cheese dressing
Boil rabbit till tender. Reserve stock for other uses. Cut into small pieces. Add celery, pickles, eggs, salt, pepper, sugar, and dressing; toss thoroughly until mixed. Serve on lettuce with sliced tomato and crackers.

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