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Rabbit Trussed for Boiling

Use bacon cured without saltpetre to avoid reddening the meat.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Rabbit Trussed for Boiling

Ingredients

Directions

  1. Bring the rabbit's head to one side.

  2. Run a skewer through the head, a fore leg, a hind leg, the body, and out through the two legs on the other side.

  3. For larding, use a larding needle and firm fat bacon.

  4. Lay the bacon rind downward and cut it into slices slightly thicker than 1/8 inch.

  5. Cut the slices into strips slightly thicker than 1/8 inch, then cut these strips into pieces a little over 2 inches long.

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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