Preparation:
Make a stuffing  of pig's fry (previously cooked in butter), salt, pepper, fennel, an onion, all chopped up, and a bay leaf. With this stuff a rabbit well and braize it for half an hour, then roast it before a brisk fire and baste it well with good gravy.

If you like, put in a clove of garlic with one cut whilst it is being braized, but only leave it in for five  minutes.  

Serve with ham sauce Salsa di Prosciutto.

TIP: A fowl may be cooked in this way.