Roast Rabbit
From The Bile Beans cookery book, 1931
Serve with brown gravy and red currant jelly.
Presented as published in 1931. 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 Bile Beans cookery book (1931) by Ltd C.E. Fulford, page 5. The excerpt below is the record exactly as published.
ROAST RABBIT. wipe dry. .Line inside with forcemeat, to which has _ been added minced liver and heart. Sew stuffing - inside; skewer head back between shoulders, Skewer shoulders and legs close to body, wrap rabbit in _ buttered paper, and roast before clear fire about 35 mins. (accerding to size), basting well. A few mins. before serving take off buttered paper, flour rabbit, baste with spoonful of butter, and let it.brown nicely. Take out skewers, serve with brown gravy and red currant jelly. If preferred, rabbit
Cook this with the app: pantry check, scaling, and the assistant.