Rabbit en Matelote ; Lapin en Matelote. — Cut a rabbit
into four pieces, and fry with butter, mushrooms, onions ;
powder with flour and i moisten with vin de graves and
meat gravy. When it is half cooked, add an eel chopped
into little pieces, capers, minced anchovies, and fried
croilton✪ Rabbit en Matelotes.
Salmi {Madame Lebour-Faussett), — Put into a stewpan
three ounces of butter with one good spoonful of flour, let
them melt together stirring till they become a nice brown,
add gradually half a tumbler of very good stock, two whole
shallots, a full bouquet, pepper, and a little salt ; and put in
the bones and carcass of the bird✪ Salmi from which all the limbs
and meat have been detached. Let all this boil together
not too fast for half an hour, then pass it through a
colander and put the gravy alone back into the stewpan on
the fire, and just when on the point of boiling, put in all
the pieces of the bird. Take the stewpan off" the fire, add a
little lemon juice, put the lid on and leave it on the side of
the fire for another half hour without even simmering.
Toast a round of bread not too thick ; cut it into four pieces
and lay them at the bottom of a very hot dish. Arrange
all the pieces of the bird artistically and pour over them all
the gravy, which ought not to be either too thick or too thin.
Decorate with small pieces of lemon all round and over the
the dish, scalloping the rind.
Sauerbraten {Pichled Beef). — A piece of beef must be
placed in a deep vessel and a cupful of vinegar poured over
it, and it must remain soaking for three days, turned
and basted daily, after which it must be wiped quite dry.
Cut fat bacon in narrowish strips and season well with
salt, pepper, and pounded cloves. Make holes in the meat
with a large skewer and put in the pieces of bacon. Melt
some butter in a stewpan just large enough to hold the
beef, lay it in, and place it over a quick fire, letting the
steam escape to hasten the browning ; dredge with flour
and turn as soon as one side is browned. Then add a pint
of hot stock, a couple of carrots quartered lengthwise, a
large onion sliced, two bay leaves, a teaspoonful of whole
pepper, a little mace, a piece of lemon peel✪ Sauerbraten (Pickled Beef), and some salt.
Cover closely and let all steam together for two and a half
to three hours, adding a little salt now and then. When it
ENTRIES
149
is done, take it up and keep hot, skim the fat off and strain
the gravy. Garnish the dish with the carrots and add
either lemon or vinegar to the gravy. Thicken with flour
and boil up. Pour some of the gravy over the meat and
send some to table in a sauce boat.
Sauerkraut. — The cabbage should boil very slowly with
the necessary stock and good beef dripping for five or six
hours. A few minutes before serving add some good hock.
This dish should be very tender and dry. A few pounds of
fresh pork boiled with the kraut is an improvement.
Page 103 · 3 recipe records on this page
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Rabbit en Matelote ; Lapin en Matelote. — Cut a rabbit into four pieces, and fry with butter, mushrooms, onions ; powder with flour and i moisten with vin de graves and meat gravy. When it is half cooked, add an eel chopped into little pieces, capers, minced anchovies, and fried croutons.
Salmi {Madame Lebour-Faussett), — Put into a stewpan three ounces of butter with one good spoonful of flour, let them melt together stirring till they become a nice brown, add gradually half a tumbler of very good stock, two whole shallots, a full bouquet, pepper, and a little salt ; and put in the bones and carcass of the bird from which all the limbs and meat have been detached. Let all this boil together not too fast for half an hour, then pass it through a colander and put the gravy alone back into the stewpan on the fire, and just when on the point of boiling, put in all the pieces of the bird. Take the stewpan off the fire, add a little lemon juice, put the lid on and leave it on the side of the fire for another half hour without even simmering. Toast a round of bread not too thick ; cut it into four pieces and lay them at the bottom of a very hot dish. Arrange all the pieces of the bird artistically and pour over them all the gravy, which ought not to be either too thick or too thin. Decorate with small pieces of lemon all round and over the dish, scalloping the rind.
Sauerbraten {Pichled Beef). — A piece of beef must be placed in a deep vessel and a cupful of vinegar poured over it, and it must remain soaking for three days, turned and basted daily, after which it must be wiped quite dry. Cut fat bacon in narrowish strips and season well with salt, pepper, and pounded cloves. Make holes in the meat with a large skewer and put in the pieces of bacon. Melt some butter in a stewpan just large enough to hold the beef, lay it in, and place it over a quick fire, letting the steam escape to hasten the browning ; dredge with flour and turn as soon as one side is browned. Then add a pint of hot stock, a couple of carrots quartered lengthwise, a large onion sliced, two bay leaves, a teaspoonful of whole pepper, a little mace, a piece of lemon peel, and some salt. Cover closely and let all steam together for two and a half to three hours, adding a little salt now and then. When it
is done, take it up and keep hot, skim the fat off and strain the gravy. Garnish the dish with the carrots and add either lemon or vinegar to the gravy. Thicken with flour and boil up. Pour some of the gravy over the meat and send some to table in a sauce boat.
Sauerkraut. — The cabbage should boil very slowly with the necessary stock and good beef dripping for five or six hours. A few minutes before serving add some good hock. This dish should be very tender and dry. A few pounds of fresh pork boiled with the kraut is an improvement.
Records on this page
Rabbit en MateloteSalmiSauerbraten (Pickled Beef)