To Roast Rabbits

Name: To Roast Rabbits
Cuisine: Tidewater Virginia
Ingredients: rabbits; 0.5 loaf bread; parsley; sweet marjoram; thyme; nutmeg; salt; pepper; 0.25 pound butter; cream; 2 eggs; lard; parsley and butter; rabbit livers

Origin: Tidewater Virginia

Source: Mary Randolph, 1824

Ingredients

rabbits
0.5 loaf bread
parsley
sweet marjoram
thyme
nutmeg
salt
pepper
0.25 pound butter
cream
2 eggs
lard
parsley and butter
rabbit livers

Instructions

Prepare the cased rabbits by skewering their heads with mouths upon their backs. Stick their fore-legs into their ribs and skewer the hind-legs doubled.
Make the stuffing by shredding fine the crumb of half a loaf of bread, parsley, sweet marjoram, and thyme. Add nutmeg, salt, and pepper to your taste. Mix into a light stuffing with a quarter pound of butter, a little good cream, and two eggs.
Fill the body of each rabbit with the stuffing and sew them up.
Dredge and baste the rabbits well with lard. Roast them near an hour until done.
While the rabbits roast, chop the livers. Serve the roasted rabbits with parsley and butter sauce, and arrange the chopped livers in lumps around the edge of the dish.