Rabbits

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (14)

stuffing

crumb of half a penny loaf ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
a little parsley ↝ Parsley, raw [Not included in a food category]
thyme ↝ Thyme, fresh [Spices and Herbs]
sweet-marjoram
lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
two eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a quarter of a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

for basting and sauce

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

for roasting hare-fashion

bacon ↝ Beef, bacon, cooked [Bacon]

Instructions (14)

Case your rabbits.
Skewer their heads upon their backs, their fore-legs into their ribs, and the hind legs double.
Shred fine the crumb of half a penny loaf, a little parsley, thyme, sweet-marjoram, and lemon-peel.
Season them with pepper, salt, and nutmeg.
Mix them up into a light stuffing with two eggs, a little cream, and a quarter of a pound of butter.
Put this into their bellies and sew them up.
Dredge and baste them well with butter.
When done, take them up.
Chop the livers after boiling, and lay them in lumps round the edge of your dish.
Serve them up with parsley and butter for sauce.

To roast a rabbit hare-fashion

Lard it with bacon.
Baste it in the same manner you do a hare, directions for which you will find in the next section.
If you lard it, make gravy sauce.
If not, white sauce will be most proper.

Original Text

Rabbits.
WHEN you have cased your rabbits, skewer their heads upon their backs, their fore-legs into their ribs, and the hind legs double. Take the crumb of half a penny loaf, a little parsley, thyme, sweet-marjoram, and lemon-peel. Shred all these fine, and season them with pepper, salt, and nutmeg. Mix them up into a light stuffing with two eggs, a little cream, and a quarter of a pound of butter. Put this into their bellies, sew them up, and dredge and baste them well with butter. When done, take them up, chop the livers after boiling, and lay them in lumps round the edge of your dish. Serve them up with parsley and butter for sauce.
To roast a rabbit hare-fashion, you must lard it with bacon, and baste it in the same manner you do a hare, directions for which you will find in the next section. If you lard it, make gravy sauce, if not, white sauce will be most proper.

Notes

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