Rabbit (No. 67)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Yield
1.0 rabbit
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
Instructions (8)
  1. Roast a young rabbit for thirty minutes, or a full-grown rabbit for forty minutes, if your fire is clear and sharp.
  2. When you lay the rabbit down to roast, baste it with butter.
  3. Dredge the rabbit lightly and carefully with flour to achieve a frothy, fine light brown crust.
  4. While the rabbit is roasting, boil its liver with some parsley until tender.
  5. Chop the boiled liver and parsley together.
  6. Mix half of the chopped liver and parsley mixture into some melted butter.
  7. Reserve the other half of the liver and parsley mixture for garnish, dividing it into little hillocks.
  8. Cut off the rabbit's head and place half on each side of the serving dish.
Original Text
Rabbit.—(No. 67.) If your fire is clear and sharp, thirty minutes will roast a young, and forty a full-grown rabbit. When you lay it down, baste it with butter, and dredge it lightly and carefully with flour, that you may have it frothy, and of a fine light brown. While the rabbit is roasting, boil its liver142-* with some parsley; when tender, chop them together, and put half the mixture into some melted butter, reserving the other half for garnish, divided into little hillocks. Cut off the head, and lay half on each side of the dish. Obs. A fine, well-grown (but young) warren rabbit, kept some time after it has been killed, and roasted with a stuffing in its belly, eats very like a hare, to the nature of which it approaches. It is nice, nourishing food when young, but hard and unwholesome when old. For sauces, Nos. 287, 298, and 329.
Notes
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