Portuguese Rabbits

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

I Have in the Beginning of my Book given Directions for boiled and roasted. Get some Rabbits, truss them Chicken-fashion, the Head must be cut off, and the Rabbit turned with the Back upwards, and two of the Legs stripped to the Claw End, and so trussed with two Skewers; lard them and roast them with what Sauce you please; if you want Chickens, and they are to appear as such, they must be dressed in this manner, but if otherwise, the Head must be skewer’d back and come to Table on, with Liver, Butter and Parsley, as you have for Rabbits, and they look very pretty boiled and trussed in this manner and smothered with Onions; or if they are to be boiled for Chickens, cut off the Head and cover them with White Sellery Sauce, or Rice Sauce tossed up with Cream.