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 Known from Wooley 1672  Original Receipt in Wooley 1672;190. To boil a Rabbit with Grapes or with Goosberries. Truss your Rabbit whole, and boil it in some Mutton Broth till it be tender; Then take a pint of White Wine, and a good handful of Spinage chopped, the yolks of hard Eggs cut in quarters, put these to the Rabbit with some large Mace; a Fagot of sweet Herbs and a little Salt and some Butter, let them boil together a while, then take your Rabbet and lay it in a Dish and some Sippets, then lay over it some Grapes or Goosberries, scalded with Sugar, and pour your Broth over it.  Rabbit from ‘Conny-catching’ by Robert Greene, 1591  |
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