Boudins of Rabbit
From Cookery and housekeeping, 1882
Serves 4
The remains can be cut into slices and warmed.
Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 90. The excerpt below is the record exactly as published.
Boudins of Rabbit. Take the fillets of two young rabbits, fry in butter or olive oil, with a few chopped onions, drain the rabbit, and pound in the mortar. Bake some potatoes in their skins, dig out the inside and mix with the pounded rabbit, season with ' pelures de truffes,' incor- porate half a pound of the fat of either gammon, or bacon which has been boiled, and stir in four eggs well beaten
Cook this with the app: pantry check, scaling, and the assistant.