Potted Rabbit

Ingredients

• I knuckle of hough
• 1 rabbit
• Salt to taste when rabbit is done
• Some parsley
• 4 whole pepper
• pinch of celery seed
• tied in a muslin bag

Method

1. 1

   Cover the hough with cold water and simmer gently for 1.5 hours.

2. 2

   Allow to get cold, add the rabbit and herbs, and stew all together until the bones are away from the meat.

3. 3

   Remove all bones and the muslin bag, cut up meat very fine, mix it with the liquor and put into wetted moulds, burn out when cold and garnish with parsley and sliced boiled beetroot.

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 17. The excerpt below is the record exactly as published.

POTTED RABBIT. I knuckle of hough. 1 rabbit. Salt to taste when rabbit is done. Some parsley and 4 whole pepper, and pinch of celery seed tied in a muslin bag

Cook this with the app: pantry check, scaling, and the assistant.