Rabbit Pate
From Cassell's dictionary of cookery, 1892
Serves 8
Serve with pickled capsicums or beet-root.
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 Pate. — Take two young rabbits, bone them, and cut them in pieces. Take half a pound of fresh pork and half a pound of veal fat ; chop these ingredients small, and mix with them a laurel-leaf, a shallot, thyme, and some parslc}-, all finely shred, and add pepper, salt, and a little powdered cloves. Lay the rabbits and minced meat in a pie-dish lined with slices of fat bacon, pour a wine-glassful of brandy over the whole, and cover the top with slices of bacon
Cook this with the app: pantry check, scaling, and the assistant.