Young Rabbit Roasted and Larded

Suppress the skin from the back and hind legs of a good, trimmed rabbit; fill the body with a bread forcemeat (No. 61), with cooked fine herbs (No. 385) and chopped truffles mixed with a third as much liver baking forcemeat (No. 64); sew up the opening. Break the bone of the thick thigh part so as to be able to bend the legs under and keep them in position while trussing; truss also the fore legs and the head, keeping the latter upright. Lard the back and thighs with larding pork (No. 3, Fig. 52). Lay the rabbit on a spit, maintaining it in position with skewers, and roast it for thirty to forty minutes, basting over frequently with butter, and when done salt it over. Remove, untruss, and dress on a dish; serve separately some clear gravy (No. 404), also a light sharp sauce (No. 538).