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Rabbit Boudins
From Cassell's dictionary of cookery, 1892
Serves 2
A good way to use leftover rabbit.
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 1431. The excerpt below is the record exactly as published.
Rabbit, Boudins of.— Take the white flesh of a rabbit. Free it from skin and sinew, mince finely, pound well, and make into a delicate forcemeat, by mixing with each pound of meat two ounces of butter, one ounce of fat bacon, and a dessert-spoonful of flour. Season the forcemeat with salt, pepper, and pounded mace, flavour with dressed onions or mush- rooms finely minced, and bind it together with one or two yolks of eggs
Cook this with the app: pantry check, scaling, and the assistant.