Hare or Rabbit (Roasted)
From Soyer's standard cookery, 1912
Serves 4
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 132. The excerpt below is the record exactly as published.
Hare or Rabbit (Roasted). Stuff and truss a hare or rabbit in the ordinary way. Well sprinkle with flour, and rub with cream, butter, or dripping. Place in a paper bag with seasoning (according to taste)
Cook this with the app: pantry check, scaling, and the assistant.