Mrs. Beeton's All About Cookery

The most trusted name in the Victorian kitchen, arranged A to Z: over a thousand recipes with the price of every dish worked out to the penny — including what to serve at a ball supper, and how to carve what you serve.

Home › R › Rabbit, Roast or Baked

Rabbit, Roast or Baked

legs forward close to the body, bring the
legs forward close to the body, bring the

IN- GREDIENTS for dish for 4 or 5 persons.-1 rabbit, forcemeat, buttered paper, sausagemeat. AVERAGE COST, 1s. 9d. Empty, skin and thoroughly wash the rabbit; wipe it dry, line the inside with sausage-meat and forcemeat, to which has been added the minced liver. Sew the stuffing inside, skewer back the head between the shoulders, cut off the forejoints of the shoulders and legs, bring them RABBIT SOUP. close to the body, and secure them by means of a skewer. Wrap the rabbit in buttered paper, and put it down to a bright, clear fire; keep it well basted, and, a few minutes before it is done, remove the paper, flour and froth it, and let it acquire a nice brown colour. Take out the skewers, ROAST RABBIT. and serve with brown gravy and redcurrant jelly. To bake the rabbit, proceed in the same manner as above; in a good oven, it will take about the same time as roasting.

TIME. A young rabbit, 35 minutes; a large one, about hour.

SEASONABLE from September to February.

Read next

← Rabbit PieRabbit Soup →