Several Sauces belonging to Rabits

Rate this recipe

Preparation info

    • Difficulty

      Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

  1. Beaten butter, and rub the dish with a clove of garlick.
  2. Sage and parsley minced, roul it in a ball with some butter, and fill the belly with this stuffing.
  3. Beaten butter with lemon and pepper.
  4. In the French fashion, onions minced small and fried, and mingled with mustard and pepper.
  5. The rabits being roasted, wash the belly with the gravy of mutton, and add to it a slice or two of lemon.