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Rabbit, Marinaded and Baked

Skin, empty, and wash a fine rabbit, and let it lie for three or four hours in a marinade composed of a glassful of port or claret, a glassful of vinegar, a sliced onion, twenty peppercorns, a bay-leaf, and three pounded cloves. Turn and baste it three or four times. Tie slices of fat bacon across its back, fill it or not with veal forcemeat, lay it in a deep earthen dish, and pour the marinade upon it. Lay some large pieces of dripping upon it, bake in a moderate oven until done enough, and baste three or four times with the marinade. Half an hour before it is done enough pour a quarter of a pint of new milk over it, and baste the rabbit with this. Place it on a hot dish, take out the skewers, squeeze a little lemon-juice over it, and garnish with slices of lemon. Time to bake, three-quarters of an hour to one hour. Probable cost of rabbit, 7d. to 9d. per pound. Sufficient for four or five persons.