Rabbit Sausages
From Cassell's dictionary of cookery, 1892
Serves 6
This preparation is good in one large skin, boiled gently until done, and served 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 1451. The excerpt below is the record exactly as published.
a quarter of a pint of gravy, and add a tea-spoon- ful of chopped parsley, half a tea-spoonful of Liebig's Extract of INIeat, a little pepper, salt, and grated nutmeg, a pinch of grated lemon- peel, a smaU pinch of powdered thyme, and a piece of butter the size of a walnut rolled in flour. Stir the sauce over the fire till it boils, and serve very hot. Rabbit Sausages. — Skin, empty, and wash a couple of fresh young rabbits. Cut off the heads, divide the rabbits into joints, and pick the meat fi'om the bones. Bruise the latter, and put them with the heads into a saucepan with as much cold water as will barely cover them. Let them simmer gently until the gravy is very strong, shaking the saucepan occasionally to keep the bones from burning. Mince the meat finely, and put it aside for a short time. Wash the livers, first carefully removing the gaU-bags, put them in a stcwijan with a slice of fresh butter, or if preferred a spoonful or two of water, and let them simmer gently until sufliciently done. Drain them, cut them up into small pieces, and put thei«a with the minced rabbit. Weigh the meat, and with each three pounds put one pound of fat bacon coarsely chopped, adding an oimce and a half of salt, a quarter of an ounce of white pepper, two cloves finety pounded, and a pinch of powdered mace
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