Baked Rabbit
From Metropolitan cook book, 1918
Currant jelly may be added to the gravy.
Presented as published in 1918. 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 Metropolitan cook book (1918) by Metropolitan Life Insurance Company, page 23. The excerpt below is the record exactly as published.
BAKED RABBIT 1 rabbit 4 tablespoons flour Salt and pepper Strips of salt pork fat 1 cup milk
Cook this with the app: pantry check, scaling, and the assistant.