A rabbit is on the spit to be roasted until it is almost done for the receipt (recipe) To make a Sauce for a Rabbit, in another way. The redware grisset is positioned to catch the drippings.
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Posted by: hearttohearthcookery | August 12, 2014
Roast-Almost Done
Posted in culinary history, food, food history, Rabbit, receipts, recipes, Roasting | Tags: culinary history, food, food history, foodways, Roasting
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