Rabbit, to Truss

Ingredients

• 1 rabbit
• coarse sea salt

Directions

1. If not already skinned and paunched, cut the rabbit open and remove the intestines, liver, lungs, and heart, leaving the kidneys.

2. Wash the liver and heart, then discard the rest.

3. Loosen the skin on both sides towards the hind legs and draw it off inside out.

4. Chop off the first joint of the legs and continue skinning until reaching the fore-legs.

5. Cut off the ears, peel around the nose, and skin the head, removing the eyes with a knife.

6. Rub salt on any areas where blood has clotted, then wash and dry the rabbit.

7. For boiling, thread a needle through the hind leg, then the fore-leg, and secure the legs together.

8. Bring the needle back to the starting point and pass it through the jaws, twisting the neck so the rabbit looks backward.

9. Tie the ends firmly and remove the string when done.

10. For baking or roasting, follow the same steps but secure the head with a skewer through the shoulders and neck.