Roasted Rabbit
From The Cook County cook book, 1912
Serves 1
Recipe by Mabel Sturtevant, Chicago, 111.
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 246. The excerpt below is the record exactly as published.
ROASTED RABBIT.— Take a large rabbit and cut off the fore part, that is, from the head down to the loin, and makai a civet of it. Lard the hind part with pork and leave it in the fol- lowing marinade for 24 hrs. Set it in a deep dish and sprinkle it with pepper. Cover it with a few bay leaves, thyme, sliced onion and cloves. Pour over it 1 pt. of white wine
Cook this with the app: pantry check, scaling, and the assistant.