To hash or boil Rabits divers ways, either in quarters or slices cut like small dice, or whole or minced
Preparation info
- Difficulty
Easy
Appears in
By Robert May
Published 1660
Method
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
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