Roast Rabbit

Ingredients

• rabbit, thoroughly washed
• bread crumbs
• sausage meat
• one onion, cut up
• one carrot, cut up
• a few cloves
• whole pepper corns
• a bay leaf
• bits of butter here and there
• little flour over the top
• little hot water

Method

1. 1

   Soak the rabbit in salted water for an hour.

2. 2

   Stuff with bread crumbs and sausage meat, season with salt, pepper, and beaten egg.

3. 3

   Place in a roasting pan with onion, carrot, cloves, peppercorns, and bay leaf.

4. 4

   Rub with salt and pepper, add butter, flour, and hot water.

5. 5

   Roast, basting often.

6. 6

   Serve hot with lemon slices and wine.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 79. The excerpt below is the record exactly as published.

ROAST RABBIT. After the rabbit has been thoroughly washed put it in salted water for an hour or more ; stuff with bread crumbs and sausage meat, season well with salt and pepper, and a well-beaten egg ; stuff and sew up ; then put in the roasting pan one onion, one carrot cut up, a few cloves, whole pep- per corns, and a bay leaf. Rub well with salt and pepper, and lay upon the dressing, putting bits of butter here and there over the rabbit. Sift little flour over the top, pouring in a little hot water

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