Crepine of Young Rabbits

Remove all the meats from two raw young rabbits after they have been properly cleaned; suppress all the skin and sinews and chop up finely, then mix in an equal quantity of chopped fresh pork and season highly. Chop all this once more together, adding one-sixth of the same quantity of cooked fine herbs (No. 385) such as onions, shallots, mushrooms, truffles and parsley. Lay this hash on a large piece of "crepine" or caul fat and roll it up oval shape, flatten to half an inch in thickness, butter over with a brush and place it in a deep, narrow, but long baking pan; cook for thirty or forty minutes in a slack oven while basting occasionally. Drain and dress on a dish, serving at the same time a sauce-boatful of good gravy reduced with game glaze (No. 398).