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Barbecued Rabbit
From The complete cook book, 1900
Serves 2
Presented as published in 1900. 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 complete cook book (1900) by Rees, Jennie Day Mrs., page 42. The excerpt below is the record exactly as published.
BARBECUED RABBIT. Lay the rabbit in salt and water half an hour, scald in boiling water, wipe dry, grease with butter, and sprinkle with pepper and a little salt. Lay it on the gridiron, turning it so that it may cook through and through, without becoming hard and dry. When 92 The Complete Cook Book. brown, lay on a hot dish, butter plentifully on both sides, and add a little salt and pepper. Set in the oven, while preparing four teaspoonfuls of vinegar, one of made mustard, and one of currant jelly
Cook this with the app: pantry check, scaling, and the assistant.