Directions: |
Directions:Dressing and Trussing: To skin and dress a rabbit or Hare or Squirrel, cut off the fore feet at the first joint, cut the skin abound the first joint of the hind leg, loosen it and then with a sharp knife slit the skin on the under side of the leg at the tail. Loosen the skin and turn it back until it is removed from the hind legs. Tie the hind legs together and hang the rabbit to a hook by this fastening. Draw the skin over the head, slipping out the fore legs when they are reached. Cut off the head and thus remove the entire skin. Wipe with a damp cloth. Remove the entrails, saving heart and liver and wipe carefully inside. If it requires washing inside, use water acidified with vinegar. Before cooking, soak in tepid water for a time. If blood has settled in any part, cut with the point of a knife where it is black and soak in warm water; this will draw out the blood. Skewer firmly between the shoulders, draw the legs close to the body and fasten with skewers. Next, put into boiling water. Boil ten minutes and drain. When cold, cut into joints, dip into beaten egg, then in bread crumbs and season with salt and pepper. Saute in any good fat over a moderate fire. Remove from pan onto a warm plate and keep hot over hot water. Thicken the gravy with the flour and pour in milk or cream, let it boil up once and pour over the rabbit. Garnish with sliced lemons. |
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