Rabbit, Baked (another way)

Ingredients

• a plump young rabbit
• three or four lumps of butter
• a slice of fat bacon
• a spoonful or two of good brown gravy

Method

1. 1

   Skin, empty, and wash the rabbit.

2. 2

   Line the inside with bacon, fill with veal forcemeat, sew up, truss, and lay bacon on top.

3. 3

   Bake in a dripping-tin with butter until done.

4. 4

   Dredge with flour, baste, and brown.

5. 5

   Serve with gravy.

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 (another way).— Take a plump young rabbit. Skin, empty, and wash it, line the inside with slices of fat bacon, and fill it with good veal forcemeat. Sew it up secui-cly, and truss it firmly, with the hind legs backward, the back legs forward, and the head in an upright position. Lay a shce of fat bacon over the back, and put the rabbit in a deep dripping-tin, then lay three or four lumps of butter or di-ipping upon it, and place it in a moderate oven. AVhen it is almost done enough, dredge a little flour over it, baste it again, and set it in the oven to brown. Lift it upon a hot dish, remove the skewers, pour a spoonful' or two of good brown gravy over it, and send some moi'e to table in a tureen. Garnish the dish with slices of fat bacon

Cook this with the app: pantry check, scaling, and the assistant.