To hash or boil Rabits divers ways, either in quarters or slices cut like small dice, or whole or minced

Preparation info

  • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

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Take a rabit being flayed, and wiped clean, cut off the legs, thighs, wings, and head, and part the chine into four pieces or six; put all into a dish, and put to it a pint of white wine, as much fair water, and gross pepper, slic’d ginger, some salt butter, a little time and other sweet herbs finely minced, and two or three blades of mace, stew it the space of two hours leisurely; and a little before you dish it, take the yolks of six new laid eggs and dissolve them with some grapes, verjuyce, or wine vinegar, give it a warm or two on the fire, till the broth be somewhat thick, then put it in a clean dish, with salt about the dish, and serve it hot.