After the rabbit’s belly is stuffed with the whisked egg mixed with chopped parsley for the receipt (recipe) To Roast a Rabbit sew the belly closed with linen twine. The rabbit is now ready for the spit.
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Posted by: hearttohearthcookery | March 21, 2026
Close the Belly-A Taste of Hearth Cooking
Posted in culinary history, food, food history, Parsley, Rabbit, receipts, recipes | Tags: culinary history, food, food history, foodways, Roasting
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