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Barbecued Rabbit
From The new Kentucky home cook book, 1884
Serves 2
Presented as published in 1884. 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 new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 34. The excerpt below is the record exactly as published.
BARBECUED RABBIT. Wash a nice young rabbit carefully, lay it in salt and water half an hour. Place it in a broiler, cook quickly, basting with butter two or three times to keep from getting dry. When tender and nicely browned, place it in a pan, season with plenty of butter, pepper, and salt ; set it in the stove, let it remain for ten minutes, turning it constantly that it may soak up the dressing. Heat thoroughly two table-spoonfuls of vinegar or tomato catsup, and one tea- spoonful of made mustar
Cook this with the app: pantry check, scaling, and the assistant.