Rabbit (a la Poulette)
From Cassell's dictionary of cookery, 1892
Serves 4
Time altogether, two hours. Sufficient for two or three persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1428. The excerpt below is the record exactly as published.
Rabbit (a la Poulette). — Cut up a fresh young rabbit into neat joints convenient for serving. Lay these in a pie-dish, cover with equal parts of milk and water, and let them soak for an hour or two; this will render them juicy and tender. Drain them, put them into a stewjaan, pour over them as much boiling white stock or water as wiU cover them, and add a tea-spoonful of salt^ half a tea- spoonful of white pepper, a bimch of parsley, two small button onions, a blade of mace, and six or eight mushrooms
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.