Broiled Young Rabbits in Cases
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 35. The excerpt below is the record exactly as published.
Broiled young rabbits in cases. Cut up the rabbits into joints, remove all the larger bones, and cover each piece with the following stuffing: take some stale grated bread-crumb, scraped bacon, finely-chopped parsley, eschalots, mushrooms, salt, pepper, and à head of garlic, mix well together. Cover each piece with a slice of bacon, and wrap up in a case of buttered paper
Cook this with the app: pantry check, scaling, and the assistant.