A Rabit hashed otherways

Preparation info

  • Difficulty

    Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

Stew it between two dishes in quarters, as the former, or in peices as long as your finger, with some strong broth, mace, a bundle of sweet herbs, and salt; Being well stewed, strain the yolks of two hard eggs with some of the broth, and put it into the broth where the Rabit stews, then have some cabbidge lettice boiled in water; and being boild squeeze away the water, and put them in beaten Butter, with a few raisins of the Sun boiled in water also by themselves; or in place of lettice use white endive. Then being finely stewed, dish up the rabit on fine carved sippets, and lay on it mace, lettice in quarters, Raisins, grapes, lemons, sugar, gooseberries, or barberries, and broth it with the former Broth.

Thus chickens, or capons, or partridg, and strained almonds in this Broth for change.

To hash a Rabit otherways, with a forcing in his belly of minced sweet herbs, yolks of hard eggs, parsley, pepper, and currants, and fill his belly.