RABBIT, Roast or Baked.
Ingredients.—1 rabbit, forcemeat, buttered paper, sausage-meat. Mode.—Empty, skin, and thoroughly wash the rabbit; wipe it dry, line the inside with sausage-meat and forcemeat, and to which has been added the minced liver. Sew the stuffing inside, skewer back the head between the shoulders, cut off the fore-joints of the shoulders and legs, bring them close to the body, and secure them by means of a skewer. Wrap the rabbit in buttered paper, and put it down to a bright clear fire; keep it well basted and a few minutes before it is done remove the paper, flour and froth it, and let it acquire a nice brown colour. Take out the skewers, and serve with brown gravy and red-currant jelly. To bake the rabbit, proceed in the same manner as above; in a good oven, it will take about the same time as roasting. Time.—A young rabbit, 35 minutes; a large one about ¾ hour. Average cost, from 1s. to 1s. 6d. each. Sufficient for 4 persons. Seasonable from September to February.
ROAST RABBIT.