Frenchdinner
Stewed Rabbit
From Standard Paper-Bag Cookery, 1912
A comforting and hearty dish.
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 Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 24. The excerpt below is the record exactly as published.
Stewed Rabbit. — Cut in eight pieces, salt and pepper and put in buttered wooden dish, set in a buttered bag with a finely chopped onion, a bunch of sweet herbs, a quarter cupful stock or hot water and a tablespoonful of flour
Cook this with the app: pantry check, scaling, and the assistant.