Babbit Cooked in Its Skin
From The spirit of cookery, 1895
The rabbit should be captured with a snare for best results.
Presented as published in 1895. 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 spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 301. The excerpt below is the record exactly as published.
Babbit cooked in its Skin is a recipe of Vuillemot’s, from the time when he was proprietor of the Tete Noire at St. Cloud, and had a contract for the sale of rabbits from large hunting-fields. It was then that he made that dish of a hundred rabbits' tongioes, which was so much admired. The rabbit to be cooked in its skin should be a wild one, and have been captured with a snare. It should be gutted and stuffed through a small opening. Some oil
Cook this with the app: pantry check, scaling, and the assistant.