Sauce for Boiled Rabbits
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- rabbit livers
- 2 eggs
- 1 large spoonful grated white bread
- broth
- sweet herbs
- 2 spoonsful white wine
- 1 spoonful vinegar
- salt
- butter
Instructions
- Boil the rabbit livers and shred them very small. Chop the eggs (not boiled very hard) and combine with the shredded livers. Add the grated white bread, broth, sweet herbs, white wine, vinegar, and a little salt. Stir all together with butter, taking care the butter does not oil.