ROAST RABBIT A L’ECOSSAISE

Name: ROAST RABBIT A L’ECOSSAISE
Ingredients: a nice young rabbit; a quarter of a pound of medium Scotch oatmeal; three ounces of chopped suet; a teaspoonful of flour; one whole raw egg

From A second Dudley book of cookery and other recipes, 1914

Serve with brown gravy and bread sauce.

Presented as published in 1914. 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 A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 29. The excerpt below is the record exactly as published.

ROAST RABBIT A L’ECOSSAISE EXCELLENT FOR NURSERY OR SCHOOLROOM TAKE a nice young rabbit and truss it for roasting, and stuff it with the following mixture : — 82 POULTRY AND GAME DISHES A quarter of a pound of medium Scotch oat- meal, three ounces of chopped suet, pepper, salt, a teaspoonful of flour, and one whole raw egg

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