Rabbit Stewed
From English and French cookery, 1890
Presented as published in 1890. 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 English and French cookery (1890) by Percy Lindley, page 60. The excerpt below is the record exactly as published.
Rabbit Stewed. — Divide a rabbit into quarters, lard with pretty large slips of bacon, and fry ; then put them into a stewpan with sufficient good broth, a glass of white wine, a bunch of sweet herbs, a little pepper and salt, and a piece of butter rolled in flour
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