Roast Rabbit with Tomato Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Skin the rabbit so that the ears and tail remain on, cleanse it and stuff it with herb farce, sew up the rabbit and truss it for roasting; lard it with neat lardons of bacon and trim the ends of th...
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Cooking tools:
- Oven
- Roasting pan
- Roasting rack
- Butcher's twine
- Skewer
- Larding needle
- Sewing needle
- Chef's knife
- Cutting board
Ingredients
- lard
- rabbit
- lardons
- lardons of bacon
- cream
- butter
- tomato sauce
- skewers
- watercress salad
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