Boiled Rabbit
Ingredients
Directions
Draw a knife along each side of the backbone to divide the rabbit into three parts.
Cut the back into two parts along the designated line.
Remove the legs by cutting along the specified line.
Cut the shoulders as indicated.
Serve slices of fat to each guest.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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