Fillets of Rabbit à la Horti

The "Queen" cookery books. No. 4. Entree · S. Beaty-Pownall · 1904
Source
The "Queen" cookery books. No. 4. Entree
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (8)
Instructions (4)
  1. Remove the fillets from a good-sized rabbit, and slice them down not too thinly.
  2. Marinate them for a few hours in oil, sliced lemon, a spray or two each of parsley and thyme, peppercorns, etc.
  3. When well flavoured, drain lightly, and broil over a clear fire.
  4. Serve dry with a garnish of baked tomatoes and little rolls of broiled ham.
Original Text · last edited 4 days ago
Fillets of Rabbit à la Horti.—Remove the fillets from a good-sized rabbit, and slice them down not too thinly; marinade them for a few hours in oil, sliced lemon, a spray or two each of parsley and thyme, peppercorns, etc. When well flavoured, drain lightly, and broil over a clear fire. Serve dry with a garnish of baked tomatoes and little rolls of broiled ham. Fowl or foreign game are excellent treated in any of these ways.
Notes
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