Broiled Rabbit
From Cookery and housekeeping, 1882
Serves 2
Serve garnished with parsley.
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.
rabbit, which must be plump and young, and having opened it all the way on the under side, lay it flat, with a small plate or saucer to keep it down, in salted water for half an hour. Wipe dry and broil whole, (with the exception of the head) when you have gashed across the backbone in eight or ten places, that the heat may penetrate this, the thickest part. Your fire should be hot and clear, the rabbit turned often. When browned and tender lay upon a- very hot dish, pepper and salt, and butter profusely, turning the rabbit over and over to soak up the melted butter. Cover and set in the oven for five minutes, and heat in a tin cup two tablespoonsful of vinegar seasoned with one of made mustard. Anoint the hot rabbit well with this, cover, and send to table garnished with crisp parsley
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