To roast rabbits is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic dish of a rabbit that's basted with butter, roasted and served with a parsley butter sauce. The full recipe is presented here and I hope you enjoy this classic British version of: To roast rabbits.
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This is a traditional British recipe redacted from Hannah Glasse's 1747 volume The Art of Cookery Made Plain and Easy, the classic Georgian cookbook.
Original Recipe
To roaſt rabbits.
BASTE them with good butter, and drudge them with a little flour. Half an hour will do them, at a very quick clean fire, and, if they are very ſmall, twenty minutes will do them, Take the liver, with a little bunch of parſley, and boil them, and then chop them very fine together. Melt ſome good butter, and put half the liver and parſley into the butter ; pour it into the diſh, and garniſh the diſh with the other half. Let your rabbits be done of a fine light brown.
Baste the rabbits with the butter then dust with the flour and set on a rack in a roasting tin. Cover lightly with foil then transfer to an oven pre-heated to 180°C and roast for about 60 minutes (remove the foil for the final 20 minutes of cooking), or until lightly browned and done through. The rabbit is done when the juices run clear when you pierce with a skewer in the thickest part of the saddle.
In the meantime, bring a pan of lightly-salted water to a boil. Add the rabbit livers and parsley and cook for about 10 minutes. Drain and finely chop the livers and the parsley. Melt the 100g butter and mix the liver and parsley into it.
Pour the sauce into a serving dish. Sit the rabbits on top, garnish with the remaining liver and bring to the table.
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