To Roast Rabbits

Name: To Roast Rabbits
Cuisine: United States
Ingredients: nutmeg; shred fine; pepper; salt; cream; butter; parsley; eggs; rabbit mouths; rabbit heads; rabbit hind-legs; rabbit fore-legs; parsley; loaf of bread; thyme; sweet marjoram; rabbits; rabbit livers; sauce; butter

Preparation info

Difficulty
Easy

Appears in

The Virginia Housewife

By Mary Randolph

Published 1824

About

Method

When you have cased the rabbits, skewer their heads with their mouths upon their backs, stick their fore