Rabbit (a la Tartare)
From Cassell's dictionary of cookery, 1892
Serves 4
Probable cost, rabbit, 7d. to 9d. per pound.
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 Tartare). — A French recipe. — Take a rabbit, and bone it. Then cut it into pieces, which marinade some hours in parsley, naushi'ooms, chives, and a clove of garlic, all chopped fine, together with pepper, salt, and oil ; dip each piece of rabbit in bread-crumbs, broil, sprinkling the pieces with the marinade. Serve in a sauce a la Tartare {see Tartar Sauce). Probable cost, rabbit, 7d. to 9d. per pound. Rabbit and Eel, Matelote of .—Take a plump young rabbit, a fine eel, and three or four slices of bacon. Skin, empty, and wash the rabbit, cut it into small joints, and if the head is to be used, split it in halves, and take out the eyes. Skin and empty the eel, and di^^de it into short lengths. Fry the rabbit and eel in hot fat, together with the bacon cut into dice, till all are brightly bro\\Tied and half cooked ; take them up, set them aside, and in the same fat frj^ half a dozen button onions or two moderate-sized onions sliced, and a dozen button mushrooms
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