Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Butter | 1 tbsp (14g) | 102 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tablespoon butter
- a pinch of salt
- a slice of fat pork in another pan
- a bunch of sweet herbs
- salt
Directions
Prepare the rabbit properly, cut ii'f pieces, lay in salted culd water | hour, rinse in cold water, then lay in a saucepan and cover with hot water and a pinch of salt. Cook till tender, skimming when necessary. Put a slice of fat pork in another pan, add a few slices of onion, a bunch of sweet herbs, 1 tablespoon butter, i dozen peppercorns, and fry till a good brown ; add the liquor from the rabbit, let it boil up once, then strain, put back over the rabbit, thicken with browned flour, let boil up again, and turn out on a hot platter.