Coniglio Arrostito Alla Corradino Roast Rabbit
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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