Roast Rabbit.
Clean, wash, and soak in water slightly salted for an hour and a half, changing it once during this time. It is best to make your butcher or hired man skin it before you undertake to handle it. Afterward, the task is easy enough. Parboil the heart and liver, chop fine, and mix with a slice of fat pork, also minced. Make a force-meat of bread-crumbs, well seasoned, and working in the minced meat. Stuff the body with this, and sew it up. Rub with butter and roast, basting with butter and water until the gravy flows freely, then with the dripping. It should be done in an hour. Dredge with flour a few minutes before taking it up, then froth with butter. Lay in a hot dish, add to the gravy a little lemon-juice, a young onion minced, a tablespoonful of butter, and thicken with browned flour. Give it a boil up, and serve in a tureen or boat.
Garnish the rabbit with sliced lemon, and put a dot of currant jelly in the centre of each slice. Cut off the head before sending to table.