sausage-meat.
[Illustration: ROAST RABBIT.]
_Mode_.--Empty, skin, and thoroughly wash the rabbit; wipe it dry, line
the inside with sausage-meat and forcemeat made by recipe No. 417, and
to which has been added the minced liver. Sew the stuffing inside,
skewer back the head between the shoulders, cut off the fore-joints of
the shoulders and legs, bring: them close to the body, and secure them
by means of a skewer. Wrap the rabbit in buttered paper, and put it down
to a bright clear fire; keep it well basted, and a few minutes before it
is done remove the paper, flour and froth it, and let it acquire a nice
brown colour. Take out the skewers, and serve with brown gravy and
red-currant jelly. To bake the rabbit, proceed in the same manner as
above; in a good oven, it will take about the same time as roasting.
_Time_.--A young rabbit, 35 minutes; a large one, about 3/4 hour.
_Average cost_, from 1s. to 1s. 6d. each. _Sufficient_ for 4 persons.
_Seasonable_ from September to February.
THE HUTCH.--Hutches are generally placed one above another to
the height required by the number of rabbits and the extent of
the room. Where a large stock is kept, to make the most of room,
the hutches may be placed in rows, with a sufficient interval
between for feeding and cleaning, instead of being, in the usual
way, joined to the wall. It is preferable to rest the hutches
upon stands, about a foot above the ground, for the convenience
of cleaning under them. Each of the hutches intended for
breeding should have two rooms,--a feeding and a bed-room. Those
are single for the use of the weaned rabbits, or for the bucks,
which are always kept separate. The floors should be planed
smooth, that wet may run off, and a common hoe, with a short
handle, and a short broom, are most convenient implements for
cleaning these houses.
STEWED RABBIT.