Rabbit, Pupton of
From Cassell's dictionary of cookery, 1892
Serves 1
Can be eaten cold.
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 1447. The excerpt below is the record exactly as published.
Rabbit, Pupton of.— Take enough rich forcemeat, roll it out, and lay it in a buttered tin dish. Cut slices of bacon exceedingly thin, and place them over the forcemeat. Then take a rabbit, cut it up, season highly, and lay it in the dish, strewing asparagus tops, mushrooms, oysters, and the yolks of hard-boiled eggs ; over this lay some more slices of bacon, and on the top place a layer of forcemea
Cook this with the app: pantry check, scaling, and the assistant.