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.
Boiled Rabbit.
- Ingredients—1 rabbit.
- Some onion or maître d'hôtel sauce.
Method.—Boil the rabbit gently from half an hour to an hour, according to its size and age.
Serve it with onion or maître d'hôtel sauce.