Rabbit, Roast
From Cassell's dictionary of cookery, 1892
Serves 4
Serve fried bacon on a separate dish.
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 1448. The excerpt below is the record exactly as published.
Rabbit, Roast.— Take a plump young rabbit. Skin, empty, and wasli it ; fill the inside with good veal forcemeat, sew it up secirrely, and truss firmly with the forelegs back, the hind legs forwards, and the head fastened in an upright position with a skewer. The flavour of the rabbit will be improved if the inside is lined with fat bacon before the forcemeat is put in, but this may be omitted. Fasten a slice of fat bacon
Cook this with the app: pantry check, scaling, and the assistant.