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Boiled Rabbits

Whole rabbits boiled in salted water until cooked.

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

Ingredients

Directions

Prepare

  1. If needed, have the poulterer skin and truss the rabbits.

  2. Make a slit under the body of each rabbit and remove the insides.

Boil and serve

  1. Place the rabbits in a pot and cover with water.

  2. Add salt to taste.

  3. Bring to a boil, then reduce heat and simmer until cooked through.

  4. Serve hot.

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
Provide the main protein; simmering cooks the meat until it is tender and cooked through.

“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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