Rabbit, Stuffed and Stewed
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for four or five persons.
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 1456. The excerpt below is the record exactly as published.
Rabbit, Stuffed and Stewed (a Ger- man recipe) . — Fill a rabbit with good veal force- meat, tie three or four rashers of fat bacon over it, truss it firmly, put it down to a clear fire, and baste till it is lightly browned. Take it uj), put it in a stew]^)an, pour the contents of the dripping-tin over it, add as much new milk as wiU cover it, and a little pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.