Stewed Rabbit, Larded
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Garnish with slices of lemon.
Presented as published in 1902. 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 Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 31. The excerpt below is the record exactly as published.
STEWED RABBIT, Larded. One rabbit, a few strips of bacon, rather more than one pint of good broth or stock, a bunch of savory herbs, salt and pepper to taste, thickening of batter and floor, one glass of sherry
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