Roast Rabbit

Ingredients

• 1 pound veal
• ¼ pound pork
• 4 crackers, rolled fine
• 1 tablespoon salt
• 1 teaspoon pepper
• 1 teaspoon summer savory
• 1 tablespoon butter
• 1⅓ cups broth from cooking meat

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

1. Simmer veal and pork in water to cover for 2 hours.

2. Chop the cooked meat finely and mix with crackers, salt, pepper, summer savory, butter, and broth.

3. Stuff a cleaned rabbit with the hot mixture and sew up the opening.

4. Place the rabbit on its knees and skewer it in that position.

5. Rub the rabbit thickly with butter, dredge with flour, and place in a baking pan with hot water at the bottom.

6. Bake in a 400°F (200°C) oven, basting frequently.