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Classic
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page 102
Method:
Take the skinned rabbit, cut off its fore and hind feet, and tie each pair of
them together so as to prevent their stretching too far apart. This done, put a
long iron spit through it--from the throat to the back--cover it well with
butter and broil it in front of, or over,a charcoal fire, turning it constantly
in order to have all sides of it done evenly. A pan should be placed under the
broiling rabbit, for gathering the dripping fat, which can be served with the
broil as sauce.
Dish out garnished with vegetables.
Note.--A whole sheep or lamb may be treated in same way as the rabbit.
2. BROILED GOOSE.
CAZ SHISH-KEBAB.
Ingredients:
Goose ................................................... 1, fat.
Butter ........................... in quantity required to cover.
Method:
Clean the goose in like manner as you would clean a chicken for boiling, then
tie the legs and put an iron spit through it--from the neck to the back--cover
it, slightly, with butter, and broil in
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