Roasted Rabbit
100. Cut off the head, open and wash it clean, and fill it with a dressing made of bread crumbs, some onions finely chopped, pepper, salt, a little powdered mace, and as much butter as will cause the crumbs to adhere together; sew the rabbit up after the dressing is in, put it on a spit before the fire, and baste it with butter, whilst it is roasting. Or it may be put in a pan with a little water, and baked.
Make a gravy of a gill of water, an ounce of butter, an onion finely chopped, pepper, salt and mace to the taste.
Wine may be added, if preferred.