Barbecued Rabbit
From The Cook County cook book, 1912
Serves 4
Recipe by Mrs. May C. May, Mayfair, 111.
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 245. The excerpt below is the record exactly as published.
BARBECUED RABBIT.— Wash the cleaned and beheaded rabbit thoroughly, and cut it open all along the underside of the body. Make deep incisions across the backbone that the heat may penetrate to the center of the flesh. Spread the hare open on a hot platter, rub with butter, cover and keep warm in the oven while you make the sauce. In a small saucepan melt 3 table- spoons of butter, and stir into it 2 tablespoons of vinegar, a tea- spoon of French mustard, and a teaspoon of minced parsley.
Cook this with the app: pantry check, scaling, and the assistant.