Stewed Rabbit
From Home cookery, 1898
Tomatoes can be added for improvement.
Presented as published in 1898. 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 Home cookery (1898) by North Midland School of Cookery, page 39. The excerpt below is the record exactly as published.
Stewed Rabbit, Cut the rabbit into joints, flour them, and fry them in two to three ounces of butter or good dripping a nice brown, with two onions (sliced), add a bunch of herbs (and a few slices of carrot and turnip if liked). Cover with warm stock or water (about one pint).
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