FRENCH RABBIT STEW
From A second Dudley book of cookery and other recipes, 1914
Keep covered to prevent steam from escaping.
Presented as published in 1914. 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 A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 30. The excerpt below is the record exactly as published.
FRENCH RABBIT STEW ONE or two rabbits (skinned), a quarter of a pound of fat bacon, bouquet garni, two ounces of butter, one ounce of flour, eighteen button onions, one glass of Chablis or Sauterne, three - quarters of a pint of stock, salt and pepper
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