Stuffed Rabbit
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Presented as published in 1904. 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 Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 47. The excerpt below is the record exactly as published.
stuff a rabbit." — ^Shakespease ("Taming of the Shrew"). TO make a rabbit taste like a hare, skin it and season it with black pepper and allspice. Pour over it a glass of port wine and the same amount of vinegar. Baste it with this occasionally, and after it has lain over night, stuff it with breadcrumbs, sea- soned with salt, pepper, and chopped parsley, and roast in a moderate oven. Serve with a sauce of melted butter to which currant jelly
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