Roast Rabbit Stuffed

Ingredients

• 1 Rabbit
• 1/2 lb. of bread crumbs
• 2 oz. of suet
• A teaspoonful of chopped parsley
• A teaspoonful of chopped herbs (marjoram and thyme)
• A little grated lemon rind and nutmeg
• 1 egg
• 1 onion
• 1 shalot
• 1/2 pint of stock
• 1 oz. of flour
• 1 oz. of butter

Method

1. 1

   Prepare the rabbit by washing and drying it.

2. 2

   Parboil the liver, chop it, and mix with breadcrumbs, suet, herbs, lemon rind, nutmeg, and egg.

3. 3

   Stuff the rabbit and sew it up.

4. 4

   Truss and wrap in greased paper.

5. 5

   Bake in a hot oven for about one hour, basting frequently.

6. 6

   Prepare the sauce with onion, shalot, butter, flour, and stock.

7. 7

   Serve the rabbit with the sauce.

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 58. The excerpt below is the record exactly as published.

Roast Rabbit Stuffed. 1 49 ROAST RABBIT STUFFED. Average cost of " Stuffed Rabbit!' INGREDIENTS. J", d. 1 Rabbit i 9 \ lb. of bread crumbs o 1 2 oz. of suet o 1 i A teaspoonful of chopped parsley \ A teaspoonful of chopped herbs (marjoram I and thyme) ) o if A little grated lemon rind and nutmeg . . Salt and pepper > 1 egg «... o 1 1 onion o o\ 1 shalot o 0.7 h, pint of stock o *§ 1 oz. of flour o o\ 1 oz. of butter

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