Joint may be pufh'd into the Body, through the Ribs. This, as a single Rabbit, has the Spit pafs'd through the Body and Head, but the Skewer takes hold of the Spit to preferve the Haunches. But to trufs a couple of Rabbits, there are feven Skewers, and then the Spit paffes only between the Skewers, without touching the Rabbits.

To make a Pheafant of a Rabbit, trufs'd in fuch a manner, that it will appear like a Pheafant, and eat like one, with its Sauce. This is called, by the topping Poulterers, a Poland-Chicken, or a Portugal-Chicken. But it is most like a Pheasant, if it is larded. From Mrs. Johnson, at the famous Eating-Houfe in Devereux-Court near the Temple.

TA

AKE a young Rabbit full grown; cafe it all, excepting the Fore-Feet,

chop

chop off them, and the Head, as close as may be, but ftrip the Skin from the hind Legs, even to leave the Claws on them. These Claws are not unlike the Claws of a Pheasant, and fome good Judges may be deceiv'd by their firft Look, for they are little different from the Legs of the Fowls we design to imitate. Then turn the Neckpart of the Rabbit, the Breaft inwards, to the Scut or the Rump, leaving the Rump somewhat fhort, but to appear; then will the Rabbit appear in the Shape above, viz. B is the Scut, or Rump, of the Rabbit, and C is where the Neck comes; then will the Part mark'd F, appear like the Breast of a Fowl: but you must put up the ftript Legs of the Rabbit, over each fide of the Neck of it, and tie all together, with a String, as mark'd H H. So will the Hind-Legs of the Rabbit appear like the Legs of a Fowl, and where you fee the Letter G mark'd, the Back of the Rabbit is broken. D, is what represents the Back-Side of the Fowl, and E is the Appearance of the Wings, which are fuppofed to be stuck into the Back, where two large Orifices are made, but the Bones of the Wings, of the Rabbit, must be taken out. A, fhews the Legs as they ought to be tied, and O O Directs to the Points of the Skewers which are to run through it.

N

Fig.

Fig. 4

0

0

0

FIG. 4. will fhew you the Back of the

fame, when it is trufs'd, with the Appearance of the Skewers, 0, 0, 0, 0, with the Orifices, wherein are the fuppofed Bones of the Wings. If this is larded on the Breast, I think it beft, and it should be ferved with the following Sauce, if it is roafted.

When this is thus prepared, you may ftick a Pheasant's Tail-Feather at the Scut, and roaft it as you would do a Pheasant, bafting it well with Butter, after it is drudg'd well with Flour; then make the following Sauce for it. Take fome ftrong Gravey, and put a little Lemon-Peel into it, with fome Spice, and a little Wine; then take a few Buttons of Mufhrooms pickled, and thicken it with burnt Butter, fo that the Sauce becomes

comes like one fit for a Ragoût, or Ragoo, as the English pronounce it.

Pour

this over the Fowl or Rabbit, which you please to call it, and ferve it hot, with a Garnish of Lemon fliced, and pickled Red Beet-Roots fliced.

Of Trussing a Pidgeon. From the fame.

Fig. 5

D

A

RAW it, but leave in the Liver, for that has no Gall; then push up the Breaft from the Vent, and holding up the Legs, put a Skewer juft between the bent of the Thigh and the brown of the Leg, firft having turn'd the Pinnions under the Back: and fee the lower Joint of the biggest Pinnions, are fo pafs'd with the Skewer, that the Legs are between them and the Body, as at A.

A Goose to Trufs. From the fame.

Fig. 6

A

B

C

A

Goose has no more than the thick Joints of the Legs and Wings left to the Body; the Feet, and the Pinnions being cut off, to accompany the other Giblets, which confift of the Head and Neck, with the Liver and Gizzard. Then at the bottom of the Apron of the Goose A, cut an hole, and draw the Rump through it then pass a Skewer through the small part of the Leg, through the Body, near the Back, as at B; and another Skewer through the thinneft part of the Wings, and through the Body, near the Back, as at C, and it will be right.

The