A rabbit should be trussed, with the forelegs turned toward the back,
and the hind legs forward. Place it on the platter with the back up and
head at the left. Remove the shoulders by cutting round between them and
the body, carrying the knife up nearly to the backbone. Turn them back
and cut through the joint. Remove the hind legs in the same manner. Then
place the fork in the middle of the back and cut several slices from
each side of the loin parallel with the backbone. The loin is the
choicest part.