To Roast Rabbits

Preparation info

  • Difficulty

    Medium

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Baste them with good Butter, and drudge them with a little Flour. Half an Hour will do them, at a very quick clear Fire; and, if they are very small, twenty Minutes will do them. Take the Liver, with a little Bunch of Parsley, and boil them, and then chop them very fine together. Melt some good Butter, and put Half the Liver and Parsley into the Butter; pour it into the Dish, and garnish the Dish with the other Half. Let your Rabbits be done of a fine light Brown.