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Rabbit, Baked, and Macaroni
From Cassell's dictionary of cookery, 1892
Serves 1
The rabbit must be in the oven for at least half an hour before adding macaroni.
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 1429. The excerpt below is the record exactly as published.
Rabbit, Baked, and Macaroni.— Cut a rabbit into joints, or truss it if preferred; butter it well, and lay it in a baking-dish on some slices of ham. Place it in a moderately- heated oven, and let it remain there, basting now and then with more butter. Take a quarter of a pound of Naples macaroni, break it in j)ieGes about two inches in length, and throw these into a stewpan of boning stock. Let the macaroni simmer till tender, then strain it ; mix with it one ounce of white sugar, and two ounces of fresh butter, season to taste, and add to the rabbit a table-spoonful of brandy and a table-spoonful of lemon-juice
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