Name: Baked Rabbit
Ingredients: 2 rabbits; coarse sea salt; rasher of bacon

Baked Rabbit

Oven, in the book's wordsA moderate oven

Ingredients

2 rabbits
coarse sea salt
rasher of bacon

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

Skin and empty the rabbits, then cut them into neat serving joints.
Lightly pepper the rabbit pieces and place them side by side in a baking dish.
Lay a rasher of bacon on each piece of rabbit.

Bake and serve

Bake in a moderate oven at 350°F (175°C) for about 1.5 hours until cooked through.
Transfer the rabbit to a serving dish, garnish with bacon, pour gravy over, and serve.

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, cooking through to tender meat during baking.
Bacon: Adds fat that bastes the rabbit as it bakes, keeping the lean meat moist and adding savour.

“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.