To roast RABBITS

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (14)

for the rabbits

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

for roasting

butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

for sauce

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

Instructions (8)

When you have cased your rabbits, skewer their heads with their mouths upon their backs, stick their fore-legs into their ribs, skewer the hind-legs double.
Make a pudding for them of the crumbs of half a penny loaf, a little parsley, sweet marjoram, thyme, and lemon peel, all shred fine, nutmeg, pepper, and salt to your taste.
Mix them up into a light stuffing, with a quarter of a pound of butter, a little good cream, and two eggs.
Put it into the belly, and sew them up.
Dredge, and baste them well with butter.
Roast them near an hour.
Serve them up with parsley and butter for sauce.
Chop the livers, and lay them in lumps round the edge of your dish.

Original Text

To roast RABBITS.
WHEN you have cased your rabbits, skewer
their heads with their mouths upon their backs,
stick their fore-legs into their ribs, skewer the
hind-legs double, then make a pudding for them
of the crumbs of half a penny loaf, a little par-
sley, sweet marjoram, thyme, and lemon peel,
all shred fine, nutmeg, pepper, and salt to your
taste, mix them up into a light stuffing, with a
quarter of a pound of butter, a little good cream,
and two eggs, put it into the belly, and sew them
up, dredge, and baste them well with butter,
roast them near an hour, serve them up with par-
sley and butter for sauce, chop the livers, and lay
them in lumps round the edge of your dish.

Notes

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