Cut the rabbit into pieces. Peel and dice the vegetables. Scald the meat with hot water, dry and rub with lemon juice. Put into a pot, add vegetables, spice, parsley and salt. Pour enough water to cover the meat totally. Simmer for 45 minutes. Peel the mushrooms, cut into quarters and braise with a tablespoon of butter and lemon juice. Remove the rabbit and vegetables from the stock , bone the meat and evaporate the stock until 0,5 l remains. Fry flour with 1 tablespoon butter, dilute with stock, boil up. Add meat and vegetables, remove from the fire, add yolk and stir. Serve with green peas and rice.

Rinse and dry the rabbit. Cut into 4 pieces, sprinkle with salt and lemon juice. Crumb the rabbit pieces with flour, stirred egg and bread crumbs. Fry in heated butter from both sides. When the meat turns brown, sprinkle with pepper, thyme and melted butter and put into a hot oven for 5 minutes. Serve hot with spicy tomato sauce, horseradish sauce, or cold with Tartar sauce.

Boil the rabbit and throat in salted water, adding allspice and laurel leaf. At the end of boiling, put livers in the pot. Cool and bone the boiled meat. Soak the rolls in the broth. Peel the onion, dice and fry in lard until turns golden. Mince all ingredients in a grinder at least 3 times, then blend accurately with eggs, season with salt, pepper, nutmeg, ginger, marjoram and caraway. Spread fat on a form, preferably a bread pan, cover the bottom with very thinly sliced fatback strips and the meat pulp. Bake in an oven until turns golden.

Rinse thoroughly the rabbit and cut into small pieces, rub with crushed garlic and salt and pepper and leave in cold place for minimum 2 hours. Later, coat it with flour, egg and breadcrumbs.

Fry the meat in a deep frying pan and in big quantity of fat. Take care not to fry too much the meat otherwise it can be tough.

Słoninę pokroić na słupki długości 3 cm. Comber i udziec umyć osuszyć i naszpikować słoniną. Posypać solą, posmarować musztardą. Włożyć do brytfanny, podlać wodą i wstawić do gorącego piekarnika. Piec około 45 minut w temperaturze 200^oC. Podczas pieczenia polewać mięso stopionym masłem i skrapiać wodą. Gdy królik będzie miękki, posypać tartą bułką, polać masłem i piec, aż bułka się zarumieni.

Rinse the rabbit meat, remove the membranes, cut into pieces. Sprinkle with salt and brown on two tablespoons of butter and place into oven pan. Put into hot oven (200^oC) and roast during about 40 minutes. During the cooking pour with melted butter, dash with water and lemon juice. At the end of cooking add into the pas chopped anchovy filets. Combine sour cream with flour and pour on the rabbit and continue to cook for 10 minutes. Put the roasted rabbit on a plate, sieve the sauce, heat and serve in a separate sauceboat.

Rinse and dry the rabbit, remove the membranes, cut into four pieces, salt it and dash with lemon juice. Prepared pieces of rabbit coat in flour, whisked egg and breadcrumbs. Fry on hot butter on both sides. when the meat gets brown, sprinkle with pepper, thyme and pour with butter. Put it for 5 minutes into a hot oven. Serve hot with spicy tomato or horseradish sauce or, alternatively, serve cold with mayonnaise sauce.