But to truss a couple of Rabbits, there are seven
Skewers, and then the Spit passes only between the Skewers, without
touching the Rabbits.
To make a _Pheasant_ of a _Rabbit,_ truss'd in such a manner, that it will
appear like a _Pheasant,_ and eat like one, with its Sauce. This is called,
by the topping _Poulterers,_ a _Poland-Chicken,_ or a _Portugal-Chicken._
But it is most like a _Pheasant,_ if it is larded. From Mrs. _Johnson,_ at
the famous Eating-House in _Devereux-Court_ near the _Temple._
[Illustration: Fig. 3]
Take a young Rabbit full grown; case it all, excepting the Fore-Feet, chop
off them, and the Head, as close as may be, but strip the Skin from the
hind Legs, even to leave the Claws on them. These Claws are not unlike the
Claws of a Pheasant, and some good Judges may be deceiv'd by their first
Look, for they are little different from the Legs of the Fowls we design to
imitate. Then turn the Neck-part of the Rabbit, the Breast inwards, to the
Scut or the Rump, leaving the Rump somewhat short, but to appear; then will
the Rabbit appear in the Shape above, _viz._ B is the Scut, or Rump, of the
Rabbit, and C is where the Neck comes; then will the Part mark'd F, appear
like the Breast of a Fowl: but you must put up the stript Legs of the
Rabbit, over each side of the Neck of it, and tie all together, with a
String, as mark'd H H.
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