Rabbit, Stewed
From Cassell's dictionary of cookery, 1892
Serves 4
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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 1455. The excerpt below is the record exactly as published.
Rabbit, Stewed.— Cut a plump young rabbit into pieces the size of an egg. Divide haH a pound of streaky bacon into square pieces, and fry these with an ounce of butter till they turn yell<>w. Take them up, and put in their place the pieces of rabbit and two onions sliced
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