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Home > Private Collections > Cookit > History Cookbook > Edwardian & WW1 > Food & Drink > Preparation & Cooking > Rabbit Terrine
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Rabbit fillets.
The larger pieces of rabbit are cut into chunks and layered into the terrine. Hare was also used for this terrine.
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Rabbit scraps.
The smaller scraps of rabbit meat are chopped very finely and then added to the sausage meat mixture.
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The rabbit scraps ar...
The small scraps of rabbit meat are finely minced on a board.
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Minced rabbit meat.
The scraps of rabbit meat are finely minced and are ready to be used in the terrine.
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Sausage meat.
Pork sausage meat. Sausage meat uses cheaper cuts of meat and was a good way of inexpensively increasing the amount of meat in a dish.
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Grated carrot and on...
A small carrot has been coarsely grated and an onion chopped for the terrine.
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Slices of bacon.
The slices of bacon are used as the outer layer of the terrine.
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A dish of stock.
A dish of meat stock.
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Chopped onion and gr...
A tea plate of chopped onion and grated carrot ready to be used in the terrine.
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Ingredients for the ...
Salt, pepper, raisins and sausage meat will be mixed with the minced rabbit.
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The Edwardian cook r...
The cook rolls up her sleeves so she can mix the terrine ingredients with her hands.
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Lining the tin with ...
The tin is lined with overlapping strips of bacon.
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The cook lines the t...
The strips of bacon are used to line the tin. The terrine will be layered inside the bacon 'shell'.
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Making the terrine m...
The minced rabbit, sausage meat, raisins, carrot onion and seasoning are thoroughly mixed in a bowl.
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Mixing the terrine f...
The terrine filling is combined with your hands, until all the ingredients are thoroughly mixed.
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Building up the laye...
A layer of sausage meat mixture is added and then the sliced fillets of rabbit are layered on top. This continues until the tin is full.
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