Rabbits, to boil

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (14)

for the rabbits

Truss and lard them with bacon ↝ Beef, bacon, cooked [Bacon]

for the sauce

Take the liver, shred with it fat bacon for sauce ↝ Duck, domesticated, liver, raw [Poultry Products]
shred with it fat bacon for sauce
put to it very strong broth ↝ Soup, broth [Soups, broth-based]
vinegar ↝ Vinegar [Mustard and other condiments]
white wine ↝ Wine, white [Wine]
salt ↝ Salt, table, iodized [Spices and Herbs]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
mace ↝ Spices, mace, ground [Spices and Herbs]
minced parsley ↝ Parsley, raw [Not included in a food category]
barberries
drawn butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

for garnish

Garnish the dish with barberries
and lemon ↝ Lemon, raw [Citrus fruits]

Instructions (4)

Truss and lard them with bacon, boiling them white.
Take the liver, shred with it fat bacon for sauce, and put to it very strong broth, vinegar, white wine, salt, nutmeg, mace, minced parsley, barberries, and drawn butter.
Lay your rabbits in the dish, and let the sauce be poured over them.
Garnish the dish with barberries and lemon.

Original Text

Rabbits, to boil.

Truss and lard them with bacon, boiling them white. Take the liver, shred with it fat bacon for sauce, and put to it very strong broth, vinegar, white wine, salt, nutmeg, mace, minced parsley, barberries, and drawn butter. Lay your rabbits in the dish, and let the sauce be poured over them. Garnish the dish with barberries and lemon.

Notes

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