The Manner of Trussing a _Rabbit_ for Boiling.
[Illustration: Fig. 1]
Cut the two Haunches of the Rabbit close by the Back-Bone, two Inches, and
turn up the Haunches, by the Sides of the Rabbit; skewer the Haunches
through the lower Part of the Back, as at A; then put a Skewer through the
utmost Joint of the Leg at B, and so through the Body, and through the
other Leg, so that the end of the Leg reaches the Shoulder-Blade. Then
truss up the Shoulders high, and let the Pinnions be carried back, to take
the Legs at B, and lie between them and the Body; and under the height of
the Pinnions, put a Skewer, and bend the Neck backwards, and pass the
Skewer through all, at C, so that it supports the Blade-Bone, and holds the
Head up.
The Manner of Trussing a Single _Rabbit_ for Roasting. From Mr. _W. N._
Poulterer.
[Illustration: Fig, 2 ]
You case the Rabbit all, excepting the lower Joints of the four Legs, and
those you chop off: then pass a Skewer through the middle of the Haunches,
after you have laid them flat, as at A; and the Fore-Legs, which are called
the Wings, must be turn'd, as at B; so that the smaller Joint may be push'd
into the Body, through the Ribs. This, as a single Rabbit, has the Spit
pass'd through the Body and Head, but the Skewer takes hold of the Spit to
preserve the Haunches.
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