Rabbit, Spanish, way of Cooking
From Cassell's dictionary of cookery, 1892
Serves 4
Ensure the pan is tightly covered to prevent burning.
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 1454. The excerpt below is the record exactly as published.
Rabbit, Spanish, way of Cooking. — A stewpan or earthenware pipkin is taken, having a tightly-fitting cover, and of sufficient size to hold a couple of rabbits when cut up into small pieces ; also four moderate-sized Spanish onions in thin slices. A layer of sliced onion is placed on the bottom of the pan ; on it a layer of the pieces of rabbit previously sea- soned with salt, pepper, and whatever other seasoning may be desired. This is covered Avith a second layer of onion, then rabbit, and so on alternately, until the whole of the rabbit is used up. A few thin slices of raw bacon or ham
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