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Rabbit a la Napolitaine
From Practical household cookery, 1891
Serves 4
Presented as published in 1891. 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 Practical household cookery (1891) by E. Duret, page 128. The excerpt below is the record exactly as published.
RABBIT A LA NAPOLITAINE. Prepare a rabbit as before, and brown the pieces in a stewpan with two ounces of butter, then drain off the grease, add a quart of Keapolitan sauce (No. 208), pre- PRACTICAL HOUSEHOLD COOKERY, 297 viously made for the purpose, salt and pepper to taste, and simmer for an hour with the lid on, taking care to give it an occasional stir ; then sprinkle a tablespoonf ul of finely chopped and blanched parsley, and squeeze the juice of a lemon
Cook this with the app: pantry check, scaling, and the assistant.