Mrs. Beeton's All About Cookery

The most trusted name in the Victorian kitchen, arranged A to Z: over a thousand recipes with the price of every dish worked out to the penny — including what to serve at a ball supper, and how to carve what you serve.

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Rabbit, Trussing of

legs forward close to the body, bring the
legs forward close to the body, bring the

Having skinned, paunched and washed the rabbit, and taken out the eyes, cut off the forejoints of shoulders and legs, draw the RABBIT BEING SKEWERED. legs forward close to the body, bring the head round to the side, and skewer through all.

RABBITS, STEWED.

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