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Classic
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page 31
To roast Rabbits.
Baste them with good butter, and dredge them with a little flour. Half an hour
will do them, at a very quick clear fire; and if they are very small, twenty
minutes will do them. Take the livers with a little bunch of parsley, and boil
them, and then chop them very fine together. Melt some good butter, and put half
the liver and parsley into the butter; pour it into the dish, and garnish the
dish with the other half. Let the rabbits be done of a fine light brown.
To roast a Rabbit Hare fashion.
Lard a rabbit with bacon; put a pudding in its belly, and roast it as you do a
hare, and it eats very well. Send it up with gravy sauce.--See gravy, No. 1, or
No. 4.
To roast a Turkey, Goose, Duck, Fowl.
When you roast a turkey, goose, fowl, or chicken, lay them down to a good fire.
Singe them clean with white paper, baste them with butter, and dust on some
flour. As to time,
a large turkey will take an hour and twenty mintues; a middling one a full hour;
a full grown goose, if young, an hour;
a large fowl three quarters of an hour; a middling one half an hour,
and a small chicken twenty minutes; but this depends entirely on the goodness of
your fire.
When your fowls are thoroughly plump,
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