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No 152 Coniglio arrostito alla Corradino (Roast Rabbit)

(Sauces) - (The Cook's Decameron: A Study In Taste For Italian Dishes)

Ingredients: Rabbit, pig's fry, butter, salt, pepper, fennel, bay
leaf, onions.
Make a stuffing of pig's fry (previously cooked in butter), salt,
pepper, fennel, an onion, all chopped up, and a bay leaf. With
this stuff a rabbit well and braize it for half an hour, then
roast it before a brisk fire and baste it well with good gravy.
If you like, put in a clove of garlic with one cut whilst it is
being braized, but only leave it in for five minutes. Serve with
ham sauce (Salsa di prosciutto, No. 7.) A fowl may be cooked in
this way.

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