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RABBIT, ROAST (Dr. Kitchener's recipe)

If the fire is clear and sharp, thirty minutes will roast a young and forty a full-grown rabbit. When you lay it down, baste it with butter, and dredge it lightly and carefully with flour that you may have it frothy and of a fine light brown. While the rabbit is roasting, boil its liver with some parsley; when tender, chop them together, and put half the mixture into some melted butter, reserving the other half for garnish, divided into little hillocks. Cut off the head and lay half on each side of the dish. A fine, well-grown (but young) warren rabbit, kept some time after it has been killed, and roasted with a stuffing in its belly, eats very like a hare, to the nature of which it approaches. It is nice nourishing food when young, but hard and unwholesome when old.