Larded Rabbit
A historical recipe from Domestic French Cookery, 4th ed., by Sulpice Barué (1836).
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A historical recipe
Domestic French Cookery, 4th ed., by Sulpice Barué (1836). Project Gutenberg eBook #34837.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
- a bunch of sweet-herbs
- a gill of white wine
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Lard a fine large rabbit, and put it into a stew-pan with a slice or two of cold ham, a bunch of sweet-herbs, a table-spoonful of sweet oil, and a gill of white wine.
- Stew it slowly, and, when it is quite done, strain the gravy and pour it over the rabbit.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board
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Sieve