Rabbit a la Tartare
From Harper's cook book encyclopædia, 1902
Serves 4
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 212. The excerpt below is the record exactly as published.
Rabbit a la Tartare. — Take a rabbit and bone it. Then cut it into pieces, which marinade some hours in parsley, mushrooms, chives, and a clove of garlic, all chopped fine, together with pepper, salt, and oil ; dip each piece of rabbit in bread- crum
Cook this with the app: pantry check, scaling, and the assistant.