Fried Rabbit or Chicken with Tartare Sauce
From A second Dudley book of cookery and other recipes, 1914
Strips of bacon can also be placed round, if liked.
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.
FRIED RABBIT OR CHICKEN WITH TARTARE SAUCE ONE young rabbit, or a chicken, two ounces of butter, breadcrumbs, seasoning, frying fat and one egg
Cook this with the app: pantry check, scaling, and the assistant.