The Rabbit: Only fit for pies or curries?

    2 January 2024

    December 2023

    Rabbits are a dry meat, only fit for pies or curries; and excellent served as the latter …

    Abbott, Edward, The English and Australian Cookery Book: Cookery for the Many, as well as the Upper Ten Thousand – by an Australian Aristologist, Sampson Low, Son, and Marston, London, 1864 p.89

    The history of eating rabbit in Australia seems almost to have been deliberately constructed to prove Abbott wrong. This article sets out to correct him but limits itself to the first 50 years of rabbit recipes, within which is ample evidence for the case against.

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    Big Mulch

    Paul van Reyk
    My first essay on food was in Year 10 - people seemed to like it. It took me 56 years to come back to it, so I have a lot of catching up to do. My focus is on Anglo-Saxon settler culinary ways in Australia, roughly from the first days of colonisation to the 1960s - 1970s. I particularly write about stuff that has not been written about before but is very much a part of the Anglo-Saxon Australian table. I hope you enjoy reading as much as I do writing.