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Rabbit, Stuffed and Stewed

Fill a rabbit with good veal forcemeat, tie three or four rashers of fat bacon over it, truss it firmly, put it down to a clear fire, and baste till it is lightly browned. Take it up, put it in a stewpan, pour the contents of the drippingtin over it, add as much new milk as will cover it, and a little pepper and salt if required. Cover the saucepan closely, and let the rabbit simmer very gently until it is done enough. Put it on a hot dish, garnish with sliced lemon, pour over it a little of the sauce in which it was stewed, and send the rest to table in a tureen. Time, three-quarters of an hour to one hour. Probable cost of rabbit, 7d. to 9d. per pound. Sufficient for four or five persons.