After the rabbit is on the spit being turned by the clock jack for the receipt (recipe) To Roast a Rabbit, it is basted frequently with a mixture of butter and cream from the red ware grisset.
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Posted by: hearttohearthcookery | March 25, 2026
Baste with Butter and Cream-A Taste of Hearth Cooking
Posted in culinary history, food, food history, Rabbit, receipts, recipes | Tags: culinary history, food, food history, foodways, Roasting
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