Clean and wash the rabbit, which must be plump and young, and having
opened it all the way on the under-side, lay it flat, with a small
plate or saucer to keep it down, in salted water for half an hour. Wipe
dry and broil whole, with the exception of the head, when you have
gashed across the back-bone in eight or ten places that the heat may
penetrate this, the thickest part. Your fire should be hot and clear,
the rabbit turned often. When browned and tender, lay upon a very hot
dish, pepper and salt and butter profusely, turning the rabbit over and
over to soak up the melted butter. Cover and set in the oven for five
minutes, and heat in a tin cup two tablespoonfuls of vinegar seasoned
with one of made mustard. Anoint the hot rabbit well with this, cover
and send to table garnished with crisped parsley.
The odor of this barbecue is most appetizing, and the taste not a whit
inferior.