The rabbit will be stewed in toasted White-bread soaked in Mutton broth, Rhenish wine, Vinegar for the receipt (recipe) To make a Sauce for a Rabbit, in another way.
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Posted by: hearttohearthcookery | August 14, 2014
Soak in Mutton Broth
Posted in culinary history, food, food history, Rabbit, receipts, recipes | Tags: culinary history, food, food history, receipts
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