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Welsh rarebit or Welsh rabbit ( / ˈrɛərbɪt / or / ˈræbɪt /) [1] is a dish of hot cheese sauce, often including ale, mustard, or Worcestershire sauce, served on toasted bread. [2] The origins of the name are unknown, though the earliest recorded use is 1725 as "Welsh rabbit" (possibly ironic or jocular as the dish contains no rabbit ...
Rabbit or hare, onions, wine. Hasenpfeffer is a traditional Dutch and German stew made from marinated rabbit or hare, [1] [2] cut into stewing-meat sized pieces and braised with onions and a marinade made from wine and vinegar. [3]
Rabbit stew, also referred to as hare stew when hare is used, [1] [2] is a stew prepared using rabbit meat as a main ingredient. Stuffat tal-Fenek, a variation of rabbit stew, is the national dish of Malta. Other traditional regional preparations of the dish exist, such as coniglio all'ischitana on the island of Ischia, German Hasenpfeffer and ...
Pages in category "Rabbit dishes" The following 15 pages are in this category, out of 15 total. This list may not reflect recent changes .
Royal Doulton Bunnykins. Royal Doulton Bunnykins tableware and figurines are popular ceramic designs manufactured as nursery dishes and collectible figurines. The chinaware line originated with artwork by Sister Mary Barbara Bailey ( née Barbara Vernon Bailey), the daughter of Cuthbert Bailey, general manager of Doulton during the 1930s.
The dish was to become popular after the lifting of restrictions in the late 18th century (and by which time the indigenous breed, the Tax-Xiber rabbit, had multiplied and prices dropped) and the domestication of rabbits, a technique which could have been imported from France thanks to the French Knights. [6]
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