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Two Boiled Rabbits

A simple boiled rabbit dish seasoned with salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Two Boiled Rabbits

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Clean the rabbits and remove any innards.

  2. Place the rabbits in a large pot and cover with water.

  3. Add salt to taste.

Cook and serve

  1. Bring to a boil, then reduce heat and simmer until tender, about 1 hour.

  2. Remove from pot and let cool before serving.

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.

Explore the science

What each ingredient does

Rabbits
Form the main body of the dish, becoming tender and moist as they simmer.
Salt
Seasons the cooking water, flavoring the meat as it simmers.

The step that matters

Simmer until tender. Gentle simmering, not a hard boil, breaks down connective tissue slowly so the meat becomes tender without toughening or falling apart.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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