Roast Rabbit
From Standard Paper-Bag Cookery, 1912
Serve with a good brown gravy.
Presented as published in 1912. 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 Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 24. The excerpt below is the record exactly as published.
Roast Rabbit. — Stuff, truss, dredge with flour and rub all over with vegetable oil, soft butter or good drip- pings. Season lightly with salt and paprika or black pepper
Cook this with the app: pantry check, scaling, and the assistant.