To Truss a Rabbit for Roasting
Ingredients
Directions
Empty, skin, and wash the rabbit thoroughly.
Remove the eyes and stuff the rabbit if desired, then sew it up.
Cut off the fore joints of the shoulders and legs.
Bring the legs close to the body and skewer them firmly.
Raise the head and position it between the shoulders, then skewer it in place.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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