Roast Rabbit from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Skin and prepare the rabbit for roasting as in the recipe for hare, with or without the bacon, and roast before a brisk fire for about thirty minutes, basting it well during the roasting with the f...
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Cooking tools:
- Oven
- Roasting pan
- Skewer
- Baster
- Chef's knife
- Cutting board
Ingredients
- tarragon vinegar
- cayenne pepper
- salt
- lemon
- eschalots
- pepper
- salad
- veloute sauce
- skewers
- watercress
- browned breadcrumbs
- cream
- warm butter
- beef suet
- parsley
- bayleaf
- milk
- raw yolks of egg
- bacon
- hare
- rabbit
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