Rabbit, Marinaded and Baked

Ingredients

• a fine rabbit
• a glassful of port or claret
• a glassful of vinegar
• a sliced onion
• twenty peppercorns
• a bay-leaf
• three pounded cloves
• slices of fat bacon
• a quarter of a pint of new milk

Method

1. 1

   Marinate the rabbit for 3-4 hours in a mixture of port, vinegar, onion, peppercorns, bay-leaf, and cloves.

2. 2

   Tie bacon slices on the rabbit, place in a dish, and pour marinade over.

3. 3

   Bake until done, basting with marinade.

4. 4

   Pour milk over rabbit 30 minutes before done.

5. 5

   Serve with lemon juice and garnish with lemon slices.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1439. The excerpt below is the record exactly as published.

Rabbit, Marinaded and Baked (a Gei-man recipe) . — Skin, empty, and wash a fine rabbit, and let it lie for three or four hours in a marinade composed of a glassful of port or claret, a glassful of vinegar, a sliced onion, twenty peppercorns, a bay-leaf, end three pounded cloves. Turn and baste it three or four times. Tie slices of fat bacon across its back, fill it or not with veal forcemeat, lay it in a deep earthen dish, and pour the marinade upon it. Lay some large pieces of dripping upon it, bake in a moderate oven until done enough, and baste thi-ee or four times with the marinade. Half an hour before it is done enough pour a quarter of a pint of new milk

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