Take off the legs of tender young rabbits, and put them
to soak some hours with parsley, chives, mushrooms, half
a clove of garlic, the whole chopped fine and mixed
with salt, pepper, a little tarragon vinegar, and a table-
spoonful of Lucca oil; wrap up each piece with a portion
of this seasoning, and a small slice of bacon, in white
paper, well buttered inside ; broil them over a gentle fire,
and serve them quite hot in the paper. If you are
squeamish touching oil and garlic, leave out those ingre-
dients, but season a little more highly.

Return home to Eat Dangerously Central! Many more cookbooks and websites await your clicks!