Roast Rabbit
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Can also be baked.
Presented as published in 1902. 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 Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 31. The excerpt below is the record exactly as published.
ROAST RABBIT. Empty, akin, and thoroughly wash, the rabbit; wipe it dry, line the inside with sausage-meat and force-meat (the latter of bread-crumbs, veil-seasoned, and worked up). Sew the staffing inside, skewer back the head between the shoulders, cut off the fore joints of the shoulders and legs, bring them close to the body, and secure them by means of a skewer. Wrap the rabbit in buttered paper, keep it well basted, and a few minntea before it is done remove the paper, flour and froth it, and let it acquire a nice brown color. It (should be done in three-quarters of an hour. Take out the skewers, and serve with brown gravy and red- currant jelly
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Cook this with the app: pantry check, scaling, and the assistant.