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Roast Rabbit
From The "A1" cookery book, 1901
Serves 4
Serve with brown gravy, bread sauce, and red currant jelly or apple sauce.
Presented as published in 1901. 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 "A1" cookery book (1901) by H. N. L., page 50. The excerpt below is the record exactly as published.
Roast Rabbit . — Truss the rabbit as you would a hare ; fill the paunch with veal stuffing (page 54), and roast it before a clear fire, or bake it in the oven for about three quarters of an hour, basting well with butter. Ten minutes before it is cooked dredge with flour
Cook this with the app: pantry check, scaling, and the assistant.