Take your Rabbet whole, and boyle it with strong broth, untill it bee ready for the receipt (recipe) To Boyle a Rabbet with Claret Wine. The rabbit and broth is in my bronze Dutch oven.
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Posted by: hearttohearthcookery | June 29, 2016
A Whole Rabbet
Posted in culinary history, Dutch bronze bake kettle, food, food history, Rabbit, receipts, recipes | Tags: culinary history, food, food history, foodways, tansy
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