Rabbits a la Creme
From The Dudley book of cookery and household recipes, 1909
Serve hot.
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 The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 25. The excerpt below is the record exactly as published.
RABBITS A LA CREME Truss a pair of young rabbits. Soak them in milk and water to keep them white, drain and dredge them over with flour, pepper and salt. Baste well with butter. When nearly cooked add half a pint of cream
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