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Rabbit a la Minute
From Harper's cook book encyclopædia, 1902
Serves 2
A glassful of sherry may be added to the sauce.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 211. The excerpt below is the record exactly as published.
Rabbit a la Minute. — Cut a fresh young rabbit into neat joints. Dis- solve 2 or 3 ozs. of butter in a stewpan, put in the pieces of rabbit, and turn them about until they are lightly browned all over. Pour over them as much stock or water as will cover them, and add a little pepper and salt, a blade of mace, two table-spoonfuls of chopped parsley, and three or four mushrooms
Cook this with the app: pantry check, scaling, and the assistant.