_Hare, or Rabbit, for Roasting._--FIG. 9.
_Hare, or Rabbit, for Roasting_, is prepared for the spit as in _Fig. 9_.--To carve: begin by cutting through near to the back-bone, from _a_ to _b_; then make a corresponding cut on the other side of the back-bone; leaving the _back_ and the _head_ in one distinct piece. Cut off the _legs_ at the hip joint (_e_), and take off the _wing_ nearly as you would the wing of a bird, carrying the knife round the circular line (_c_). The _ribs_ are of little importance, as they are bare of meat. Divide the _back_ into three or four portions, as pointed out by the letters _f g h_. The _head_ is then to be cut off, and the lower jaws divided from the upper. By splitting the upper part of the head in the middle you have the _brains_, which are prized by epicures. The comparative goodness of different parts of a hare, will depend much on the age, and also upon the cooking. The back and the legs are always the best. The wing of a young hare is nice; but this is not so good in an old one, and particularly if it be not thoroughly well done. The carving of a _rabbit_ is pretty much the same as that of a hare: there is much less difficulty, however, with the former; and it would always save a good deal of trouble, as well as delay, if hares which are not quite young were sent to table already cut up.
_Rabbit, for Boiling_, should be trussed, according to the newest fashion, as in _Fig. 10_. Cut off the _ears_ close to the head, and cut off the _feet_ at the foot-joint. Cut off the _tail_. Then make an incision on each side of the backbone, at the _rump-end_, about an inch and a half long. This will enable you to stretch the legs further towards the head. Bring the _wings_ as close to the body as you can, and bring the legs close to the outside of the wings. The _head_ should be bent round to one side, in order that, by running one skewer through the legs, wings and mouth, you may thus secure all and have the rabbit completely and compactly trussed.
_Turkey for Roasting_, is sometimes trussed with the _feet_ on; and it is sometimes brought to table with the _head_ as { 55}well as the feet. But such trussing is exceedingly ugly, and altogether unworthy of a good cook. The manner here described (see _Fig. 11_) is the most approved. If the breast-bone be sharp, it should be beaten down, to make the bird appear as plump as possible.--See _Carving_, in observations on _Fig. 15_.