Rabbit à l’Allemande from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Skin the rabbit, leaving on the ears and tail, and truss it as for roasting. Prepare a stewpan that is large enough to hold the rabbit, by putting it into two ounces of butter, two ordinary sized c...
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Cooking tools:
- Chef's knife
- Butcher's twine
- Skewer
- Stewpan
Ingredients
- butter
- rabbit
- thyme
- herbs
- fresh mushrooms
- fresh tomatoes
- celery
- turnips
- onions
- carrots
- french beans
- vegetables
- artichokes
- peas
- tarragon
- flageolets
- skewers
- chervil leaves
- bayleaf
- parsley
- marjoram
- basil
- buttered paper
- peppercorns
- brown sauce
- tarragon vinegar
- boiling water
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