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The Cook's Decameron · Chapter 166No. 152. Coniglio arrostito alla Corradino (Roast Rabbit)
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Ingredients: Rabbit, pig's fry, butter, salt, pepper, fennel, bay leaf, onions.
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, No. 7.) A fowl may be cooked in this way.