Baked Rabbits
From The book of plain cooking, 1904
Wine gravy and bread sauce can make the dish resemble hare.
Presented as published in 1904. 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 book of plain cooking (1904) by Ethel Archer, page 16. The excerpt below is the record exactly as published.
Baked Rabbits Take away the liver, heart, etc., which reserve for gravy. With a little gravy beef, or any stock you may have, make an ordinary forcemeat stuffing, with which fill the rabbits, sewing up the opening. In placing them in the tin to bake, be sure and put in a little cold water, so that they shall not become dry. Well flour them, add plenty of dripping, and keep well basting. The time of cooking de- pends of course on the heat of the oven and the size of the rabbits. Before serving take out the liver, and chop not too finely, and place over the rabbit, which must be disjointed before sending to table. Then cover with the sauce that has been made from the stock, adding a glass of port or sherry
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