Several Sauces belonging to Rabits from The Accomplisht Cook by Robert May
Beaten butter, and rub the dish with a clove of garlick. Sage and parsley minced, roul it in a ball with some butter, and fill the belly with this stuffing. Beaten butter with lemon and pepper. In ...
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Ingredients
- Beaten butter, and rub the dish with a clove of garlick.
- Sage and parsley minced, roul it in a ball with some butter, and fill the belly with this stuffing.
- Beaten butter with lemon and pepper.
- The rabits being roasted, wash the belly with the gravy of mutton, and add to it a slice or two of lemon.
- In the French fashion, onions minced small and fried, and mingled with mustard and pepper.
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