Aunt Robbie's Baked Young Rabbits
From The Aunts' Cook Book, 1922
Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Aunts' Cook Book (1922) by [name missing], page 13. The excerpt below is the record exactly as published.
Aunt Robbie's Baked Young Rabbits Select young New Zealand or Belgian Hare rabbits, as these are all white meat. They should not be over three months old and should be hung several days before using. Cut up rabbit, dip in flour and brown in butter on top of stove. Add boiling water, season with salt and pepper, cover and bake in oven about an hour. Baste often. Make gravy in pan in which rabbit is cooked, with added flour and white stock. Add cream just before serving.
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