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The Country Housewife and Lady's Director in the Management of a House, and the Delights and Profits of a Farm by Richard Bradley
page 294 of 312 (94%)


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. 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
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