Roast Rabbit, Stuffed

Ingredients

• One Rabbit
• Quarter of a pound of Bread-crumbs
• Two ounces of Suet
• One teaspoonful of chopped Parsley
• One teaspoonful of chopped Herbs
• A little grated Lemon-rind and Nutmeg
• Salt and Pepper
• Two tablespoonfuls of Milk

Method

1. 1

   Wash the rabbit well in cold water and wipe it inside.

2. 2

   Chop the suet, herbs, and parsley, mix with bread-crumbs, salt, pepper, and milk.

3. 3

   Fill the rabbit with stuffing, sew it up, grease paper, wrap around the rabbit, and place in a tin with dripping.

4. 4

   Bake for one hour, basting frequently.

5. 5

   Near the end, remove paper and sprinkle salt.

6. 6

   Serve with brown sauce.

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 46. The excerpt below is the record exactly as published.

Roast Rabbit, Stuffed. Ingredients. One Rabbit. Quarter of a pound of Bread-crumbs. Two ounces of Suet. One teaspoonful of chopped Parsley. One teaspoonful of chopped Herbs. A little grated Lemon-rind and Nutmeg. Salt and Pepper. Two tablespoonfuls of Milk

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