242 THE RABBIT 



quarters and oelow the fore-legs. Prepare some 

 savoury stuffing and fill the inside ; then draw the 

 legs under, set the head between the shoulders and 

 stick a skewer through them, passing through the 

 neck ; run another skewer through the fore-legs, to 

 be gathered up under the haunches ; take string, 

 double it, place the middle in the breast, and carry 

 both ends over the skewer ; cross the string on both 

 sides, and fasten it. Spit and roast for an hour 

 before a brisk fire, constantly basting with fresh 

 dripping. Five minutes before serving dredge with 

 flour and baste with fresh butter. When the rabbit 

 has been richly browned, remove the string and 

 skewers, dish it, and serve with bro^^■n gravy. 



For boiling, rabbits should be trussed neatly and 

 boiled slowly. It is far better to overdo than to 

 underdo, and they will take a full hour, unless very 

 young and tender. They will be none the worse for 

 an addition in the boiling of some suet and slices of 

 lemon. To fry them, they are first cut up and done 

 slowly in butter with sage and dried parsley. The 

 liver may be crushed in a parsley sauce, and the 

 parsley which the rabbit loved in life should be fried 

 and strewed around him when he is sent to table. 

 A variation is rabbit aux fines herbes. 



' Carve two plump young rabbits, and fry the 



