Grenadins of Rabbit
From Cookery and housekeeping, 1882
Serves 4
The parts not used can be made into soup or pies.
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.
Grenadins of Rabbit. Grenadins of rabbit are a satisfactory entree ; and the parts not used can be made into soup, or pies. The grenadins are made by taking the whole length of the back bone, with the fillet attached to each side. The bone is then divided into sections about two inches thick, and the pieces are neatly trimmed so as to be circular and shapely. They must be larded like little fricandeaus, and braised in a shallow braising pan, with buttered paper over them
Cook this with the app: pantry check, scaling, and the assistant.