Truss the rabbit for roastig. Chop up finely the suet, the liver and a handful of parsley, add six ounces of breadcrumbs, some seasoning, four eggs, and one boiled onion chopped very fine.

Mix all well together, and stuff the rabbit with it. Sew up the opening, cover with buttered paper, and roast until very tender and richly browned. Place in a bed of parsley on a hot dish with square blocks of cranberry jelly among the parsley around the edge. Serve with good brown gravy.