Frenchdinner
Rabbit Stewed a la Francaise
From Evans' recipe cookery book, 1900
The age of the rabbit sometimes necessitates longer cooking. Season just before serving.
Presented as published in 1900. 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 Evans' recipe cookery book (1900), page 15. The excerpt below is the record exactly as published.
BBIT : STEWED A LA FRANCAISE. ingredients. 1 Nice Young Rabbit. 2 Ozs. Butter. i Lb. Small Onions. 1 Pint Stock. 2 Ozs. Bacon and Lean Ham. Pepper and i Bay Leaf. 1 Sprig each Thyme and Parsley. i Tablespoonful French Vinegar. Salt to taste
Cook this with the app: pantry check, scaling, and the assistant.