Fried Rabbit

2 young rabbits (approximately 3 pounds each)
2 egg yolks, slightly beaten
3 cups milk
1 1/4 cups flour
1 teaspoon salt
1/2 cup butter
salt and pepper, to taste
currant jelly, for garnish
1 tablespoon parsley, minced

Wash dressed rabbit with water and cut into serving pieces.
Combine eggs and one cup of the milk; add one cup flour gradually, then salt and beat until smooth.
Dip rabbit pieces into batter and fry in hot butter until golden brown, about 15 minutes.
Reduce heat and continue cooking until tender, 30 to 40 minutes, turning frequently.
Place on a heated serving platter.
To make gravy; add remaining flour to fat in pan, add remaining milk gradually, stirring constantly.
Bring to a boil, stirring constantly, and season with salt and pepper.
Pour over cooked rabbit pieces and garnish with jelly and a sprinkle of parsley.