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Roasted Rabbit with Olives

Clean a rabbit well, lard its fleshy parts with strips of salted pork, wrap it up in a sheet of buttered paper, fastening it with skewers or binding twine round it, and roast it in a hot even, basting it frequently. About ten minutes before removing the rabbit from the oven, the paper should be removed to allow it to brown. When the rabbit is cooked, pour the gravy out of the drippingpan into a small saucepan, add some clear beef gravy if there is not sufficient, season it to taste with salt and pepper, and put in three dozen stoned olives. Stir the sauce over the fire and boil it for five minutes. Untruss the rabbit, and place it on a hot dish, garnish round with the olives, pour the sauce over it, and serve.