Roasted Rabbit

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (4)

For the rabbit

Rabbits ↝ Rabbit [Lamb, goat, game]

For the stuffing

the liver chopped in it ↝ Duck, domesticated, liver, raw [Poultry Products]

For serving

parsley and butter ↝ Parsley, raw [Not included in a food category]
parsley and butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (4)

Roast the rabbit plain.
Alternatively, prepare a stuffing with the liver chopped in it.
Put the stuffing into the belly of the rabbit.
Serve the rabbit with parsley and butter in a boat.

Original Text

Rabbits.

To be roasted either plain, or a stuffing, with the liver chopped in it, put into the belly, and served up with parsley and butter in a boat.

Notes

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