Rabbit, Potted (another way)
From Cassell's dictionary of cookery, 1892
Serves 4
Keep for three to four days after baking.
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 1446. The excerpt below is the record exactly as published.
Rabbit, Potted (another way).— Take off the legs and shoulders of the rabbits, and also the fleshy parts of the back. Cut off the leg- bones at the first joint, and the shoulder-bones at the blades, but without cutting off the meat. Take also the livers: season the limbs and RAB ( G92 ) RAB livers, put plenty of butter
Cook this with the app: pantry check, scaling, and the assistant.