Roast Rabbit Stuffed

Ingredients

• 1 rabbit
• ½ cup bread crumbs
• 2 oz. suet
• 1 teaspoon chopped parsley
• 1 teaspoon chopped herbs (marjoram and thyme)
• ¼ teaspoon grated lemon rind
• ¼ teaspoon nutmeg
• salt and pepper to taste
• 1 egg
• 1 onion
• 1 shallot
• 2 pints stock
• 1 oz. flour
• 1 oz. butter

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

1. Preheat the oven to 350°F (175°C).

2. Clean the rabbit, wash it in cold water, and dry it inside.

3. Parboil the rabbit's liver in water until boiling, then chop it into small pieces.

4. Rub ½ cup of bread crumbs through a sieve.

5. Chop 2 oz. of suet finely and add to the bread crumbs.

6. Chop the herbs finely and add to the mixture.

7. Combine the liver, bread crumbs, suet, herbs, grated lemon rind, nutmeg, salt, pepper, and 1 egg in a bowl and mix well.

8. Stuff the rabbit with the mixture and sew it up with string.

9. Truss the rabbit and place it in a roasting pan.