Rabbits to Pot

Ingredients

• two or three young, but full grown ones
• pepper
• mace
• cayenne
• salt
• all-spice
• a good deal of butter

Method

1. 1

   Cut up the rabbits, remove leg bones, and pack closely in a small pan after seasoning.

2. 2

   Keep out heads and carcases, add butter, and bake gently.

3. 3

   Keep in the pan for two days, then shift to small pots, adding butter and livers.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 412. The excerpt below is the record exactly as published.

RABBITS, to Pot. — Cnt np two or throe young, but full grown ones, and take the. leg bones off at the thigh ; pack them as closely as possible in a small pan, after seasoning them with pepper, mace, cayenne, salt, and all- spice, all in very fine powder. Make the top as smooth as you can. Keep out the heads and the carcases, but take off the meat about the neck. Put a good deal of butter, and bake the whole gently. Keep it two days in the pan, then shift it into small pots, adding butter. The livers also should be added, as they eat weiL RABBITS, to Roast. — Baste them with butter, and dredge them with flour ; half an hour will do them at a brisk fire ; and if small, twenty minutes. Take the liver with a bunch of parsley, boil them, and chop them very fine to- gether; melt some butter, and put half the liver and parsley into the butter ; pour it into the dish, and garnish the dish with the other half ; roast them of a fine light brown, RABBIT, to Taste like a Hare. Choose one that ia young, but full grown ; hang It in the skin three or four days ; then skin it, and lay it, without washing, in a seasoning of black pepper and allspice

Cook this with the app: pantry check, scaling, and the assistant.