Lapin
From High-class cookery recipes, 1897
Presented as published in 1897. 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 High-class cookery recipes (1897) by Edith Nicolls Clarke, page 34. The excerpt below is the record exactly as published.
Lapin. Ingredients, One Babbit. Two ounces of Butter. One Onion. Two Shalots. One clove of Garlic. One pint Poivrade Sauce. Cut the rabbit in pieces ; fry, or saute it in the butter: add the shalot, onion, and the brown sauce ; put it in the oven for one hour, being care- ful it does not burn. Twelve small new potatoes
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