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Rabbit Paste

Rabbit Paste


  • 1 jointed Rabbit
  • 2oz Margarine
  • 2 Teaspoons sugar
  • 2 Teaspoons allspice
  • 6 Peppercorns
  • 3 Blades Mace
  • 1 Onion stuck with 12 cloves
  • 2 Tablespoons water
  • 8oz Butter
  • 1 Dessertspoon Worcester Sauce
  • Pinch Cayenne pepper
  • Melted butter


Cut rabbit into small pieces and place in casserole with the margarine (2oz), 1 teaspoon of the sugar, allspice, peppercorns, mace, onion and water.

Cover closely and cook in moderate over Gas 3, 325F, 160C until meat leaves bones, about 1 hour. Mince meat twice finely. Put into bowl and beat with the 8oz of butter, Worcester sauce, Cayenne and remaining sugar.

Put into small dishes, cover and freeze or pour melted or clarified butter over and store until required in refrigerator where it will keep 3 or 4 days.

Serve spread on hot toast with wafer thin slices of cucumber.
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