From Georgiana Hill, The gourmet’s guide to rabbit cooking, by an old epicure (1859):
Take the fillets from a fine young Ostend rabbit (by the fillet is meant the thick part of the thigh, separated from the bone) cut the meat into slices, round ways, of about three-quarters of an inch thick; let them soak in a sufficiency of olive-oil, with a few fresh truffles, shallots, and parsley, all finely shred. Season with pepper and salt; let the fillets remain thus for two hours, then wrap each in a thin slice of bacon, with a share of the seasoning to every fillet; cover them with a sheet of white paper, and broil them for twenty minutes. When done take away the paper and bacon, and serve with lemon-juice squeezed over them and garnished with pickled capsicums.
Ostend rabbit was farmed rabbit from the Low Countries which became popular in London markets mid-century for its fine flavour, white flesh and low price, leading to a protectionist outcry from the British poacher.
Nothing is to be found in any of the usual places regarding Georgiana Hill, who appears to have been a rather special person. In Women in English society, 1500-1800 Mary Prior recounts what is known of a literary career which commenced with mass market cookery books, branched out into thoroughly researched niche publications in the same field, and culminated in a history of English dress and a proto-feminist history of women in English life. Unfortunately she doesn’t seem to have recorded other impressions of Barcelona or its cuisine, historically dominated by French and Italian example, whence
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