Evening Republican, Volume 17, Number 6, Rensselaer, Jasper County, 7 January 1913 — Roast Rabbit. [ARTICLE]

Roast Rabbit.

Empty, skin and thoroughly wash the rabbit; wipe it dry, line the inside with sausage meat and forcemeat (the latter of bread crumbs, well seasoned, and worked up). Sew the stuffing inside, skewer back the head bas tween 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, keep it well basted, and a few minutes before Jt is done remove the paper, flour and froth it, and let it acquire a nice brown color. It should be done in three-quar-ters of an hotir. Take out the skewers, and serve with brown gravy and red currant jelly. To make the rabbit, proceed in the same manner as above; in a good oven it will take about the same time as roasting. Most cooks garnish the rabbit with slices of lemon, and serve up with currant Jelly. Sometimes the head is cut off before sending to the table, but this is a matter of individual taste.