Roast Rabbit
After the rabbit has been thoroughly washed put it in salted water for an hour or more; stuff with bread crumbs and sausage meat, season well with salt and pepper, and a well-beaten egg; stuff and sew up; then put in the roasting pan one onion, one carrot cut up, a few cloves, whole pepper corns, and a bay leaf. Rub well with salt and pepper, and lay upon the dressing, putting bits of butter here and there over the rabbit. Sift little flour over the top, pouring in a little hot water. Cover closely and roast, basting very often. When done, place on a hot platter and garnish with slices of lemon and wine.