Yorkshire Recipes

Main Meals

Wakefield Rabbit

So you’ll need a net and when all the pubs have thrown out, and all is quiet, soft-shoe it up to Warrengate in Wakefield and nab yourself a rabbit.  And when you do, here’s how you cook it.

Ingredients

  • Two jointed rabbits
  • 4 oz  (113g) dry breadcrumbs
  • 1 dessertspoon dried mixed herbs
  • 2 eggs, beaten
  • Seasoned flour
  • Dripping
  • Cayenne pepper
  • Salt

Method

  1. Dust the joints with seasoned flour, dip into the beaten eggs, then coat them with the herbs and breadcrumbs
  2. Melt the dripping in a baking tin, place the rabbit joints in the tin and sprinkle with the Cayenne pepper and salt
  3. Roast in a moderate oven (350F/180C, gas mark 4-5) for between 90 minutes and 2 hours, basting occasionally.

 

Source:  Mary Hanson Moore. A Yorkshire Cookbook (1980) published by David & Charles.

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