Home › The Principles of Cookery › Rabbit, Potted

Rabbit, Potted

Empty, skin, and wash two or three young fully-grown rabbits. Take off the legs, and pick all the flesh from the back. Season with salt cayenne, and mace, all finely powdered, and pack the meat closely into a potting-jar. Lay upon it six ounces of fresh butter, and bake gently until done enough. Let it stand in a cool place for twenty-four hours, turn it into small jars, and cover with clarified butter. The livers can be put in also, if liked. The meat can be served in jars, or small portions can be cut out, laid on a napkin, and garnished with parsley. This is an excellent way of preserving rabbits which are not wanted for immediate use. Time to bake, one hour and a half. Probable cost of rabbits, 7d. to 9d. per pound.