Home › The Waldorf Kitchen › Potted Rabbit

Potted Rabbit

Draw, skin and clean two or three young rabbits, chop off the hind legs at the thigh, and put them together with all the flesh into a saucepan, packing them in as tightly as possible and sprinkling them with powdered mace and allspice, pepper, salt and cayenne to taste. Place several large lumps of butter on the top, which should be as flat as possible, cover with the lid, put the saucepan in a slow oven and bake gently for two hours and a half. Allow the meat to remain in the pan for two or three days, then put it into pots, cover the tops with hot butter, let this cool and the meat is then ready for use. The livers may also be added if desired and are an improvement.