Coniglio Arrostito Alla Corradino Roast Rabbit

Ingredients: Rabbit, pig's fry, butter, salt, pepper, fennel, bay leaf,


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.