Rabbit Stewed (Whole)
From Tried favourites cookery book, 1909
Serves 3
This is also excellent roasted, but must be frequently basted.
Presented as published in 1909. 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 Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 47. The excerpt below is the record exactly as published.
Rabbit Stewed (Whole). Take a good-sized i’abl>it, and Avash avoII ; take out the liver and mince it sniall ; ^larboil a large onion, mince and add to the liver. , TaJce enough oatmeal or bread crumbs, according tO' tast
Cook this with the app: pantry check, scaling, and the assistant.