Rabbit Klosse
From Cassell's dictionary of cookery, 1892
Serves 4
Time to boil is about ten minutes.
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 1438. The excerpt below is the record exactly as published.
Rabbit Klosse.— Mince finely the white meat of a cold-di-essed rabbit. Soak an equal quantity of bread in cold milk or water, squeeze it diy, and mLx it with the minced meat. Cut one or two slices of fat bacon into small squares, and fry them gently. Add the minced meat, and stir in one or two eggs. Let the mixture cook a few minutes. Turn it out on a dish, and when cool add two more eggs
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