Roast Rabbits

Ingredients

• a pair of fat rabbits
• a force-meat of crumbs seasoned with butter, onion, thyme, pepper and salt

Method

1. 1

   Skin and clean with great care, and wash a pair of fat rabbits (or hares), stuff with a force-meat of crumbs seasoned with butter, onion, thyme, pepper and salt.

2. 2

   Sew up with fine thread, bind the legs to the body in a kneeling posture, and place in dripping pan.

3. 3

   Pour over them one cupful boiling water, and invert another pan over them to keep them in.

4. 4

   Baste with butter twice, with their own gravy twice, and twice again with butter.

5. 5

   Just before you take them up dredge with flour and give a final baste with butter.

6. 6

   Dish when threads have been cut and drawn out.

7. 7

   Thicken and season the gravy.

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 34. The excerpt below is the record exactly as published.

Roast Rabbits. — Skin and clean with great care, and wash a pair of fat rabbits (or hares), stuff with a force-meat of crumbs seasoned with butter, onion, thyme, pepper and salt

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