4 potatoes, sliced
1/2 cup hot water
1 teaspoon salt
1 teaspoon dried lemon peel, or to taste
2 1/3 cups dry yellow cornmeal
3 egg whites
1 egg yolk
10 large bay leaves - optional
Prepare the potatoes: Cook in water until tender, about 20 minutes. Transfer to a large bowl and add salt, lemon peel and cornmeal. Stir to coat. Thoroughly stir in whisk and remaining 1/2 cup of water; continue to whisk until flour is absorbed and peas are combine, 1 minute. Fold in yellow cornmeal. Pack onto baking sheet.
Roast in oven for 75 to 90 minutes or until rabbit's heels begin to stand up.