| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| rabbit cut up | 1.0 | — | — | Rabbit | Lamb, goat, game | Game Soup |
| rabbit cut up in pieces | — | — | Rabbit | Lamb, goat, game | Rabbit Pudding | |
| rabbit emptied, thoroughly washed and soaked, blanched, cut into joints, dipped into beaten egg, and then into fine bread-crumbs, seasoned with salt and pepper | — | — | Rabbit | Lamb, goat, game | FRIED RABBIT | |
| rabbit to be roasted | — | — | Rabbit | Lamb, goat, game | Roasted Rabbit | |
| rabbit cut into pieces | 2.0–3.0 | large | — | Rabbit | Lamb, goat, game | Rabbit Soup |
| rabbit cut into joints | 1.0 | — | — | Rabbit | Lamb, goat, game | CURRIED RABBIT |
| rabbit cut into neat joints | 1.0 | — | — | Rabbit | Lamb, goat, game | Fried Rabbit |
| rabbit | 1.0 | — | — | Rabbit | Lamb, goat, game | RABBIT A LA MINUTE |
| rabbit | 1.0 | — | — | Rabbit | Lamb, goat, game | Rabbit Pie |
| rabbit | 1.0 | — | hare | Rabbit | Lamb, goat, game | RAGOUT OF RABBIT OR HARE |
| rabbit | 1.0 | — | — | Rabbit | Lamb, goat, game | Roast or Baked Rabbit |
| rabbit cut into small joints | 1.0 | — | — | Rabbit | Lamb, goat, game | STEWED RABBIT. |
| rabbit young | — | — | Rabbit | Lamb, goat, game | Rabbit (No. 67) | |
| rabbit full-grown | — | — | Rabbit | Lamb, goat, game | Rabbit (No. 67) | |
| rabbit rare done slices | — | — | Rabbit | Lamb, goat, game | Chicken Curry | |
| rabbit young, full grown | — | — | Rabbit | Lamb, goat, game | Rabbit to taste like Hare | |
| rabbit | 1.0 | large | — | Rabbit | Lamb, goat, game | Rabbit Soup |
| rabbit | 1.0 | — | — | Rabbit | Lamb, goat, game | Broth for the sick. No. 3. |
| rabbit cut into neat joints | — | — | Rabbit | Lamb, goat, game | 487. Gibelotte of Rabbit | |
| rabbit cut into joints, splitting the head in halves | 1.0 | — | — | Rabbit | Lamb, goat, game | 498. Rabbit Pie |
| rabbit cut up in joints (splitting the head in halves) | — | — | Rabbit | Lamb, goat, game | 510. Rabbit Pudding | |
| rabbit cut into smallish pieces, splitting the head in halves | 1.0 | — | — | Rabbit | Lamb, goat, game | 519. Rabbit Curry |
| rabbit chopped fine | — | — | Rabbit | Lamb, goat, game | Clear Game Soup à l'Impériale | |
| rabbit cut up in small pieces and pounded, passed through a wire | 8.0 | ounces | — | Rabbit | Lamb, goat, game | Ballotine of Chicken à la R... |
| rabbit skin and prepare for roasting | — | — | Rabbit | Lamb, goat, game | Roast Rabbit | |
| rabbit skin so that the ears and tail remain on, cleanse | — | — | Rabbit | Lamb, goat, game | Roast Rabbit with Tomato Sauce | |
| rabbit Cleanse and cut up in joints | 1.0 | — | — | Rabbit | Lamb, goat, game | Dry Curry of Rabbit |
| rabbit larded | 1.0 | — | — | Rabbit | Lamb, goat, game | Roast Rabbit with Bacon |
| rabbit | — | — | Rabbit | Lamb, goat, game | Entrées | |
| rabbit pounded | 1.0 | tablespoonful | — | Rabbit | Lamb, goat, game | Rabbit Creams. No. 2. |
| rabbit jointed | — | — | Rabbit | Lamb, goat, game | Civet de Lapin | |
| rabbit young | 1.0 | — | — | Rabbit | Lamb, goat, game | Petitoes, No. 3. for Croque... |
| rabbit boiled, meat cut off as thin as possible | — | — | Rabbit | Lamb, goat, game | Roman Pie.—Rabbit | |
| rabbit jointed | 1.0 | — | — | Rabbit | Lamb, goat, game | Mulligatawny Soup. No. 5. T... |
| rabbit cutlets | — | — | Rabbit | Lamb, goat, game | Celery. “Céleri au Jus.” | |
| rabbit young, cut into neat joints | — | — | — | — | Boiled Rabbit à la Maintenon | |
| rabbit cut into pieces | 1.0 | — | — | — | — | Gibelotte de Lapin |
| rabbit filleted, skin off | — | — | — | — | Fillets of Rabbit with Cucu... | |
| rabbit fleshy portion, good-sized | — | — | — | — | Fricandeau of Rabbit | |
| rabbit cold dressed, minced | 1.0 | — | — | — | — | Rabbit Klösse |
| rabbit cut into neat fillets and joints | 1.0 | — | — | — | — | Rabbits en Papillote |
| rabbit cut into ten or twelve pieces | 1.0 | — | — | — | — | Rabbit Pudding |
| rabbit boned, cut into pieces | 1.0 | — | — | — | — | Rabbit à la Tartare |
| rabbit divided into pieces of convenient size | 1.0 | — | — | — | — | The Wanderer's Rabbit. No. 1. |
| rabbit cut into joints, each leg in two, the back in three pieces, the breast in two pieces | 1.0 | — | — | Rabbit | Lamb, goat, game | Rabbit Pie |
| rabbit cut up into small joints | — | — | — | — | 1055. RABBIT, A LA CHASSEUR | |
| rabbit made into small quenelles | 24.0 | dozen | — | — | — | 1055. RABBIT, A LA CHASSEUR |
| rabbit cooked | 0.75 | pound | — | Rabbit | Lamb, goat, game | Cream of Rabbit in Aspic à ... |
| rabbit cut down small, floured, and browned | 1.0 | — | fowl | Rabbit | Lamb, goat, game | Mullagatawny Soup |
| rabbit cut into neat joints | — | — | Rabbit | Lamb, goat, game | 486. Fricassée of Rabbit |
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