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Rabbit, Roast

Take a plump young rabbit; skin, empty, and wash it; fill the inside with good veal forcemeat, sew it up securely, and truss firmly with the forelegs back, the hind legs forward, and the head fastened in an upright position with a skewer. The flavour of the rabbit will be improved if the inside is lined with fat bacon before the forcemeat is put in, but this process may be omitted. Fasten a slice of fat bacon over the back of the rabbit, put it down to a clear fire, and baste liberally. When it is partially roasted, flour well, and baste again. When done enough, take it up, remove the skewers, and serve on a hot dish with a little gravy poured over it, and the rest in a tureen. Serve fried bacon on a separate dish.