To florendine RABBITS

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 5 days ago
Not a recipe: No

Ingredients (9)

For the rabbits

three young rabbits ↝ Rabbit [Lamb, goat, game]

For the forcemeat

a quarter of a pound of bacon scraped ↝ Beef, bacon, cooked [Bacon]
the crumbs of a penny loaf ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
a little lemon thyme, or lemon peel shred fine ↝ Thyme, fresh [Spices and Herbs]
parsley chopped small ↝ Parsley, raw [Not included in a food category]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
Chyan ↝ Spices, pepper, red or cayenne [Spices and Herbs]
salt to your palate ↝ Salt, table, iodized [Spices and Herbs]
an egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (9)

Skin the rabbits, but leave on the ears.
Wash and dry them with a cloth.
Take out the bones carefully, leaving the head whole.
Lay them flat.
Make a forcemeat using the ingredients listed.
Mix the forcemeat ingredients together with an egg.
Spread the forcemeat over the rabbits.
Roll them up to the head.
Skewer them straight and close the ends to prevent the forcemeat from escaping.

Original Text

To florendine RABBITS.
TAKE three young rabbits, ſkin them, but
leave on the ears, waſh and dry them with a
cloth, take out the bones carefully, leaving the
head whole, then lay them flat, make a force-
meat of a quarter of a pound of bacon ſcraped,
it anſwers better than ſuet, it makes the rabbits
eat tenderer and whiter; add to the bacon the
crumbs of a penny loaf, a little lemon thyme,
or lemon peel ſhred fine, parſley chopped ſmall,
nutmeg, Chyan and ſalt to your palate; mix them
up together with an egg, and ſpread it over the
rabbits, roll them up to the head, ſkewer them
ſtraight, and cloſe the ends, to prevent the force-meat

Notes

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