Roast Rabbit with Tomato Sauce

Lapin (Lapereau) rôti. Sauce Tomates


Skin the rabbit so that the ears and tail remain on, cleanse it and stuff it with herb farce, sew up the rabbit and truss it for roasting; lard it with neat lardons of bacon and trim the ends of the lardons evenly, rub the rabbit all over with clean dripping or butter, roast it for about half an hour, keeping it well basted, then take it up and brush it over with cream and place it in the oven or in front of the fire to crisp; dish up, remove the trussing strings and use one or two hatelet skewers to keep the rabbit in shape; serve round it a good hot tomato sauce, and garnish with watercress salad.