• 1 rabbit (or coney, if you're a hobbit)
• 1 sliced onion
• 1 stalk celery
• 1 bay-leaf
• 2 tablespoons oil
• 2 tablespoons fat
• 2 tablespoons flour
• 2 cups water
• 1 teaspoon salt
• 1 tablespoon Worcestershire sauce
• 1 tablespoon capers 12 stoned olives
• Chopped parsley

Clean and truss rabbit as directed below and place in a baking pan. Add onion, clery cut fine, and bay-leaf, brush with oil, then bake at 450 degrees F. for 30 min. Lift the meat from the pan, add the fat and flour, stir well, and when smooth, add salt, Worcestershire sauce, capers, and olives. Lay the meat again in the pan, cover closely, and bake at 350 degrees F. for 30 min. Dish the game, strain the sauce over the meat, arrange the olive in a garnish, sprinkle the whole with finely chopped parsley, and serve.

To skin and dress a rabbit, cut the forefeet at the first joint, cut the skin around the first joint of the hind leg, loosen it and then with a sharp knife slit the skin on the underside of the leg at the tail. Loosen the skin and turn it back until it is removed from the hind legs. Tie the hind legs together and hang the rabbit to a hook by this fastening. Draw the skin over the head, slipping out the forelegs when they are reached. Cut off the head and thus remove the entire skin. Wipe with a damp cloth. Remove the entrails, saving the heart and liver, and wipe carefully inside. If it requires washing inside, use water acidified with vinegar.

Before cooking, soak in lukewakm water for a time. If blood has settled in any part, cut with the point of a knife where it is black and soak in warm water; this will draw out the blood.

Skewer firmly between the shoulders, draw the legs close to the body and fasten with skewers.