Home › The Principles of Cookery › Rabbit Barbecued

Rabbit Barbecued

Take a young rabbit, open it all down, cut its head off, and wash it thoroughly; then lay it, back downward, in cold water, slightly salted, for an hour. Dry it thoroughly, and leave it for an hour or two; then cut it in several places across the back, and once in the thick part of the leg. Then dip it entirely in hot fat, pepper it well, and cook it before the fire or on a gridiron. Turn it frequently, and baste with fat during the cooking, which will take from twenty to thirty minutes. When nicely browned, put it on a hot dish with plenty of seasoning and some clarified butter; put a cover over, and set it in a hot oven for a few minutes. Mix together a tea-spoonful of French mustard, a table-spoonful of lemon-juice, and a small quantity of gravy made from the head. Heat this, and pour it over the rabbit. Put it on a hot dish, with slices of lemon, sprigs of fried parsley, and little croutons round it. Serve red currant jelly separately. Probable cost, 2s.