Posted by: hearttohearthcookery | July 11, 2016

To Boyle a Rabbet with Claret Wine

IMG_0745-001

The rabbit for the receipt (recipe) To Boyle a Rabbet with Claret Wine, has been boiled in  a strong broth and then in Claret wine with sliced onions, a carrot, currants, herbs, parsley, barberries, mace, nutmeg and ginger.

Visit my website at:   www.hearttohearthcookery.com


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Categories

%d bloggers like this: