Rabbit Fillets
From Wholesome cookery, 1887
Serve with fried parsley or tomato sauce.
Presented as published in 1887. 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 Wholesome cookery (1887) by Marie de Joncourt, page 73. The excerpt below is the record exactly as published.
Rabbit Fillets. Cut up a rahhit into well-shaped fillets and joints ; toss them in 1 to 1^ ounce of butter, add 2 wine-glass- fuls of white wine, 3 wine-glassfuls of stock, a bunch of herbs, pepper, and salt
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