Truss it nicely, and roast it from three-quarters to one hour, basting constantly.
Pour a little gravy round it, and send some to table in a tureen.
_Ingredients_--1 rabbit. Some onion or _maître d'hôtel_ sauce.
_Method._--Boil the rabbit gently from half an hour to an hour, according to its size and age.
Serve it with onion or _maître d'hôtel_ sauce.
_Ingredients_--2 rabbits. 4 large onions. 3 pints of water. 2½ oz. of flour. Pepper and salt to taste.
_Method._--Cut the rabbits into joints, and slice the onions.
Put them with the water into a large stewpan, and simmer for one hour or more until the rabbits are tender.
Then make a thickening of the flour and stir it in, letting it boil well.
Put the rabbit on a hot dish, and pour the gravy over.
_Ingredients_--1 rabbit. 1 onion stuck with 6 cloves. 2 oz. of butter or dripping. 1 oz. of flour. 1½ pint of water or stock. Pepper and salt to taste.
_Method._--Cut the rabbit into neat joints, and fry them in a stewpan in the butter or dripping.
When brown remove them and fry the flour.
Then pour in the water or stock, and stir until it boils.
Put in the pieces of rabbit with the onion, and pepper and salt to taste.
Simmer gently for about one hour or more until quite tender.
Serve the rabbit on a hot dish, and strain the gravy over it.
_Ingredients_--1 pheasant. Half a pint of gravy. Butter.
_Method._--Roast the pheasant nicely for three-quarters of an hour or an hour, according to its size, basting it constantly with butter.
Make a nice gravy for it (_see_ Gravy), and serve it with bread sauce and browned crumbs.
_Ingredients_--Wild duck. Half a pint of gravy (_see_ Gravy). Lemon juice. Butter.
_Method._--Roast the wild duck nicely before a clear fire for thirty or forty-five minutes, basting it constantly with butter.
Sprinkle over it a little cayenne and salt, and a few drops of lemon juice.
If liked, a glass of port wine may be poured over the duck.
Partridges should be nicely roasted before a clear fire from twenty-five to thirty minutes.
Serve with a little gravy and bread sauce.
Browned crumbs are also handed with them.
Roast these birds before a nice clear fire, basting constantly with butter.
Serve with gravy, bread sauce, and browned crumbs.