With
this done, remove the entrails carefully, proceeding in much the same
manner as in removing the entrails of a chicken. Then slit the skin from
the opening in the stomach around the back to the opposite side. Catch
hold on the back and pull the skin first from the hind legs and then
from the forelegs. If the rabbit is to be stewed, wash it thoroughly and
separate it into pieces at the joints. If it is to be roasted or
braized, it may be left whole. A rabbit that is left whole presents a
better appearance when it is trussed. To truss a rabbit, force the hind
legs toward the head and fasten them in place by passing a skewer
through the leg on one side, through the body, and into the leg on the
other side. Then skewer the front legs back under the body in the same
way. In such a case, the head may be left on or removed, as desired.
85. ROAST RABBIT.--Roasting is the cookery process often used to prepare
rabbit. To cook it in this way, first skin and clean the animal and
stuff it. Any of the stuffings previously given may be used for this
purpose. Then skewer the legs in position, place strips of bacon across
the back, put in a roasting pan, and dredge with salt and pepper. Also,
add 1/2 cupful of hot water to which has been added a little butter or
bacon fat. Roast in a quick oven, and baste every 15 minutes during the
roasting. A few minutes before the rabbit is tender enough to be pierced
with a fork, remove the strips of bacon so that the flesh underneath may
brown.
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