Roast Rabbits

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
for basting and dredging
for the sauce
main ingredient
Instructions (9)
  1. Baste the rabbits with good butter, and drudge them with a little flour.
  2. Cook for half an hour at a very quick clear fire. If they are very small, twenty minutes will do them.
  3. Take the livers, with a little bunch of parsley, and boil them.
  4. Chop the livers and parsley very fine together.
  5. Melt some good butter.
  6. Put half the liver and parsley into the butter.
  7. Pour the butter mixture into the dish.
  8. Garnish the dish with the other half of the liver and parsley mixture.
  9. Ensure your rabbits are done to a fine light brown.
Original Text
BASTE them with good butter, and drudge them with a little flour. Half an hour will do them, at a very quick clear fire, and, if they are very small, twenty minutes will do them. Take the livers, with a little bunch of parsley, and boil them, and then chop them very fine together. Melt some good butter, and put half the liver and parsley into the butter; pour it into the dish, and garnish the dish with the other half. Let your rabbits be done of a fine light brown.
Notes
—