Rabbit, Minced
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for four or five persons.
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 1441. The excerpt below is the record exactly as published.
Rabbit, Minced. — Take a fat young rabbit, skin, empty, and wash it, and boil it till tender. Lift the flesh from the bones, mince it finely, and season with pepper, salt, grated nutmeg, grated peel, and a little lemon- juice. Put it into a saucepan, and stir in with it six ounces of fresh butter and four well-beaten eggs, and continue to stir for a quarter of an hour. Turn it on a hot dish, squeeze the juice of half a lemon
Cook this with the app: pantry check, scaling, and the assistant.