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RABBIT, BAKED (another way)

Take a plump young rabbit. Skin, empty, and wash it, line the inside with slices of fat bacon, and fill it with good veal forcemeat. Sew it up, and truss it firmly, with the fore legs skewered backward, the back legs forward, and the head in an upright position. Lay a slice of fat bacon over the back, and put the rabbit in a deep dripping-tin, then lay three or four lumps of butter or dripping upon it, and place it in a moderate oven. When it is almost done enough, dredge a little flour over it, baste it again, and set it in the oven to brown. Lift it upon a hot dish, remove the skewers, pour a spoonful or two of good brown gravy over it, and send some more to table in a tureen. Garnish the dish with slices of fat bacon. If liked, red-currant jelly may accompany the baked rabbit. Time to bake, from three-quarters of an hour to one hour; less if the rabbit is small. Probable cost of rabbit, 7d. to 9d. per pound. Sufficient for five or six persons.