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Rabbits To Boil

(Poultry.) - (The Lady's Own Cookery Book)

Truss and lard them with bacon, boiling them white. Take the liver,

shred with it fat bacon for sauce, and put to it very strong broth,

vinegar, white wine, salt, nutmeg, mace, minced parsley, barberries, and

drawn butter. Lay your rabbits in the dish, and let the sauce be poured

over them. Garnish the dish with barberries and lemon.

Other Recipes

Rabbits To Boil With Onions

Truss the rabbits close; well wash; boil them white; boil the onions by

themselves, changing the water three times. Strain them well, and chop

and butter them, putting in a quarter of a pint of cream; then serve up

the rabbits covered with onions.

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