Roast Rabbit.
- Ingredients—1 rabbit.
- Some veal forcemeat.
- Some nice gravy (see [Gravy]).
Method.—Fill the belly of the rabbit with the forcemeat, and sew it in.
Truss it nicely, and roast it from three-quarters to one hour, basting constantly.
Pour a little gravy round it, and send some to table in a tureen.
Serve with red-currant jelly.