Bring a small pot of salted water to the boil. Take 2-4 pieces of the baked dough and snap into 8-10 cm pieces. When the water boils, turn off the heat and drop the pieces of baked dough into the boiled water for about a minute, stirring very gently until they soften. Drain well and put the drained mlinci straight into the hot rabbit juices, along with the parsley leaves. Mix well, but gently, until the juices have coated the mlinci.