Clean, wash, and soak in water slightly salted for an hour and a half,
changing it once during this time. It is best to make your butcher
or hired man skin it before you undertake to handle it. Afterward,
the task is easy enough. Parboil the heart and liver, chop fine,
and mix with a slice of fat pork, also minced. Make a force-meat of
bread-crumbs, well seasoned, and working in the minced meat. Stuff the
body with this, and sew it up. Rub with butter and roast, basting with
butter and water until the gravy flows freely, then with the dripping.
It should be done in an hour. Dredge with flour a few minutes before
taking it up, then froth with butter. Lay in a hot dish, add to the
gravy a little lemon-juice, a young onion minced, a tablespoonful of
butter, and thicken with browned flour. Give it a boil up, and serve in
a tureen or boat.
Garnish the rabbit with sliced lemon, and put a dot of currant jelly in
the centre of each slice. Cut off the head before sending to table.