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Mrs. Perry's receipt book, London, England, April 4, 1810
Page 59
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Lapreaux en Caisse Take 2 young wild rabbits cut them in small pieces bone & all, scrape 1/4 lb of fat bacon melt it in a stewpan with 1/4 lb fresh butter. Be careful not to let them boil; add shred parsley shalot, sweet herbs, & 2 yolks of eggs, then put your rabbits into this preparation, being seasoned with pepper & salt, put them into paper cases (made the same as for small fondues, only make them double) oil them, & bake them 20 minutes in a quick oven. You should make a sauce of consomme of rabbits for them - you may add chopped mushrooms & green truffles if you have them. The rabbits are better for being boned
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Lapreaux en Caisse Take 2 young wild rabbits cut them in small pieces bone & all, scrape 1/4 lb of fat bacon melt it in a stewpan with 1/4 lb fresh butter. Be careful not to let them boil; add shred parsley shalot, sweet herbs, & 2 yolks of eggs, then put your rabbits into this preparation, being seasoned with pepper & salt, put them into paper cases (made the same as for small fondues, only make them double) oil them, & bake them 20 minutes in a quick oven. You should make a sauce of consomme of rabbits for them - you may add chopped mushrooms & green truffles if you have them. The rabbits are better for being boned
Szathmary Culinary Manuscripts and Cookbooks
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