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Rabbit, Potted
From Cassell's dictionary of cookery, 1892
Serves 6
Excellent for preserving rabbits. Time to bake: one hour and a half.
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. — Empty, skin, and wash two or three young fully-grown rabbits. Take off the legs, and pick all the meat from the back. Season with salt, cayenne, and mace, all finely powdered, and pack the meat closely into a potting-jar. Lay upon it six ounces of fresh butter
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