1 onion
Pinch pepper

2 quarts rabbit stock (water in which rabbit has been cooked)

1/4 lb. rice

1 level teaspoon salt

1 cup milk

1 egg



Peel and wash onion and cut up finely. Put into rabbit stock with salt and pepper, and simmer till onion is tender. Add washed rice and cook another 30 minutes. Add milk and just allow it to come to the boil. Add beaten egg and finely chopped parsley and serve hot.