Home › The Principles of Cookery › Rabbit, to Skin

Rabbit, to Skin

Cut the skin round the first joint of the hindlegs. Pull up the skin a little, and pass a knife along the skin inside the thigh as far as the tail. Afterwards pass the hand under the skin, which will easily separate from the body. Draw it off towards the head. Cut the first joint off the fore-legs, and pull up the skin. Draw up the ears by passing a skewer between the skin and the head, and take off the skin. Cut the nose and lip, and draw the skin right off. Cut a slit just under the body, take out the inside, leaving the kidneys. Save the liver and heart, and take out the eyes. Wash the rabbit well inside and out, drain, and wipe it dry.