Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

Home › The Principles of Cookery › RABBIT (a la Tartare)

RABBIT (a la Tartare)

Take a rabbit, and bone it; then cut it into pieces, which marinade some hours in parsley, mushrooms, chives, and a clove of garlic, all chopped fine, together with pepper, salt, and oil; dip each piece of rabbit in bread-crumbs, broil, sprinkling the pieces with the marinade. Serve in a sauce a la Tartare (see TARTAR SAUCE). Probable cost, rabbit, 7d. to 9d. per pound.

Read next

← RABBIT (a la Poulette)Rabbit and Eel, Matelote Of →