To Roast a Rabbit

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
Instructions (11)
  1. Remove the back-bone of the rabbit.
  2. Line the inside of the rabbit with thin slices of bacon.
  3. Fill the rabbit with forcemeat.
  4. Sew up the rabbit.
  5. Truss the rabbit.
  6. Roast the rabbit at a clear, brisk fire.
  7. Baste it constantly with butter.
  8. Flour it well soon after it is laid down.
  9. Serve it with good brown gravy, and with currant jelly, when this last is liked.
  10. For change, the back of the rabbit may be larded, and the bone left in, or not, at pleasure.
  11. Alternatively, the rabbit can be plain roasted when more convenient.
Original Text
TO ROAST A RABBIT. Rabbit for roasting. This, like a hare, is much improved by having the back-bone taken out, and the directions we have given will enable the cook, with very little practice, to remove it without difficulty. Line the inside, when this is done, with thin slices of bacon, fill it with forcemeat (No. 1, Chapter VIII), sew it up, truss, and roast it at a clear, brisk fire, and baste it constantly with butter. Flour it well soon after it is laid down. Serve it with good brown gravy, and with currant jelly, when this last is liked. For change, the back of the rabbit may be larded, and the bone left in, or not, at pleasure; or it can be plain roasted when more convenient. 3/4 to 1 hour; less, if small.
Notes
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