Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Salt | 1 tsp (6g) | 0 |
| Rabbit | not in our table | 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 teaspoonful salt
- 1 rabbit
- 2 hard-boiled eggs
Directions
1 rabbit. 1 teaspoonful salt.
some veal forcemeat. J teaspoonful pepper.
2 hard-boiled eggs. J pint stock.
Wipe the rabbit and cut it into small joints ; use butter instead of suet in making the forcemeat, and shape into tiny balls ; season the rabbit and arrange in a dish, with the forcemeat and the ham cut in small squares ; cut the eggs in small pieces and pile on top ; pour in the stock, cover with flaky crust, and bake to 2 hours. Chicken can be used instead of rabbit.