For the stuffing:
Salt, pepper, and nutmeg. (Sufficient for seven.)
Chop the veal very finely, or pass it through a mincing-machine; then pound it in a mortar With the suet and chopped bacon. Next rub it through a sieve, then stir into it the parsley, lemon-rind, breadcrumbs, beaten egg, and seasoning to taste.
After skinning and drawing the rabbit, put it in a basin of warm water with a small handful of salt in it, and let it soak for an hour; this is. to draw out the blood. Next stuff the rabbit with the forcemeat, sewing up the opening with a little fine string.
Next truss it neatly in shape, put it in a stewpan with enough white stock or water to cover it; put in the two onions (having peeled and sliced them), the herbs (tied together), the spice, and a little salt. Bring it to the boil, then skim it well. Next, let it simmer gently from one to two hours, according to the age and size of the rabbit. When tender, lift it out of the pan; remove
Cost, from 2s. 3d.