Rabbits in Papers
A historical recipe from Domestic French Cookery, 4th ed., by Sulpice Barué (1836).
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.
Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Credit
From Domestic French Cookery, 4th ed., by Sulpice Barué (1836). Digitised by Project Gutenberg, eBook #34837 (https://www.gutenberg.org/ebooks/34837). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Ingredients
Method
- Take two young rabbits;
- cut off the limbs and put them aside.
- Cut the flesh from the body, and chop it very fine, mixing it with shalots, parsley, and mushrooms chopped also, and, if you choose, a clove of garlic.
- Season it with salt, pepper, and nutmeg, and moisten it with sweet oil.
- Lay the legs of the rabbit in this mixture, for three or four hours.
- Then take out separately each leg covered with the seasoning, lay on it a thin slice of bacon or cold ham, and wrap it in a sheet of white paper well buttered.
- Broil the limbs slowly on the gridiron, and serve them up hot in the papers.
- Fowls may be done in the same manner.
- Ducks also.
Plating
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