RABBIT (BOILED). — Remove the liver and lay the rabbit in
tepid water for ten minutes ; then boil it slowly for twenty minutes or half
an hour either in white stock or in salt and water. Serve with onion sauce✪ Rabbit (Boiled)
poured over it, and accompanied with the liver chopped very fine and put
into onion sauce made with butter instead of with water.
RABBIT, Fricassee of. — Cut up the flesh of the rabbit into pieces
about the size of a large walnut, fry them in butter to a light brown, then
put them into a stew-pan with a pint of water or veal gravy, an anchovy,
cayenne pepper, and salt. Stew gently. If the fricassee is to be brown, stir
in, while stewing, a spoonful of mushroom ketchup, and the same amount
of burnt sugar ; if it is to be served white, add instead the whites of two
eggs mixed with a gill of cream✪ Rabbit, Fricassee of.
RABBIT PIE. — Clean and quarter two young rabbits; cut up a
quarter of a pound of bacon and pound it in a mortar with the livers of the
rabbits, a little chopped parsley, mace, a couple of leaves of sweet basil,
pepper, and salt. Line a dish with crust, put a layer of seasoning at the
bottom, and then put in the rabbit ; now pound some more bacon in the
mortar, mix it with fresh butter, lay it upon the rabbits, and put thin slices
of bacon on the top ; cover with a crust, and bake for two hours. When
done, carefully remove the top crust, take out the bacon, skim off the fat,
and add a little rich gravy✪ Rabbit Pie.
RABBIT (ROAST). — Let the rabbit hang in its skin for four or
five days, if the weather permits ; skin it, and make a strong seasoning of
cayenne, black pepper, allspice, nutmeg, and a wineglassful of vinegar ;
let the rabbit remain in this pickle for a day, turning and rubbing it fre-
quently. Stuff it with the liver, scalded and minced, sweet herbs, parsley,
bread crumbs, and suet✪ Rabbit (Roast), seasoned to taste ; truss, and hang it before a brisk
fire for about twenty minutes. Serve with a good gravy and currant jelly.
The rabbit may also be roasted without being stuffed, and served with the
liver finely minced and mixed with melted butter.
RABBIT SOUP. — Simmer for one hour in two quarts of hot
water, one pound of pickled pork, two onions and a turnip ; then add the
rabbit and a pint of cold water, and let the whole simmer for another hour ;
after which remove the rabbit, pork, and vegetables, and having cut off
the legs, shoulders, and as much of the meat as possible from the back,
put it all aside to make a stew or fricassee next day. Fry two sliced onions
till they are moderately brown, and put them with the head and bones of
the rabbit into the broth ; simmer for two hours, occasionally skimming the
surface of the soup. Thicken with cornflour mixed to a paste with a little
cold water, and if not salt✪ Rabbit Soup enough already add sufficient to season it to
taste. Strain through a hair sieve, return it to the stew-pan for a few
minutes, and serve hot.
RABBITS, To Choose. — When the rabbit is young its claws are
smooth and fur soft ; when old its claws are rough and grey hairs are inter-
mixed with the others. Its freshness may be known by the whiteness and
dryness of the flesh, which becomes flexible and of a bluish tint when stale.
Page 183 · 5 recipe records on this page
Presented as published in 1891. 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 (BOILED). — Remove the liver and lay the rabbit in tepid water for ten minutes ; then boil it slowly for twenty minutes or half an hour either in white stock or in salt and water. Serve with onion sauce poured over it, and accompanied with the liver chopped very fine and put into onion sauce made with butter instead of with water.
RABBIT, Fricassee of. — Cut up the flesh of the rabbit into pieces about the size of a large walnut, fry them in butter to a light brown, then put them into a stew-pan with a pint of water or veal gravy, an anchovy, cayenne pepper, and salt. Stew gently. If the fricassee is to be brown, stir in, while stewing, a spoonful of mushroom ketchup, and the same amount of burnt sugar ; if it is to be served white, add instead the whites of two eggs mixed with a gill of cream.
RABBIT PIE. — Clean and quarter two young rabbits; cut up a quarter of a pound of bacon and pound it in a mortar with the livers of the rabbits, a little chopped parsley, mace, a couple of leaves of sweet basil, pepper, and salt. Line a dish with crust, put a layer of seasoning at the bottom, and then put in the rabbit ; now pound some more bacon in the mortar, mix it with fresh butter, lay it upon the rabbits, and put thin slices of bacon on the top ; cover with a crust, and bake for two hours. When
done, carefully remove the top crust, take out the bacon, skim off the fat, and add a little rich gravy.
RABBIT (ROAST). — Let the rabbit hang in its skin for four or five days, if the weather permits ; skin it, and make a strong seasoning of cayenne, black pepper, allspice, nutmeg, and a wineglassful of vinegar ; let the rabbit remain in this pickle for a day, turning and rubbing it frequently. Stuff it with the liver, scalded and minced, sweet herbs, parsley, bread crumbs, and suet, seasoned to taste ; truss, and hang it before a brisk fire for about twenty minutes. Serve with a good gravy and currant jelly. The rabbit may also be roasted without being stuffed, and served with the liver finely minced and mixed with melted butter.
RABBIT SOUP. — Simmer for one hour in two quarts of hot water, one pound of pickled pork, two onions and a turnip ; then add the rabbit and a pint of cold water, and let the whole simmer for another hour ; after which remove the rabbit, pork, and vegetables, and having cut off the legs, shoulders, and as much of the meat as possible from the back, put it all aside to make a stew or fricassee next day. Fry two sliced onions till they are moderately brown, and put them with the head and bones of the rabbit into the broth ; simmer for two hours, occasionally skimming the surface of the soup. Thicken with cornflour mixed to a paste with a little cold water, and if not salt enough already add sufficient to season it to taste. Strain through a hair sieve, return it to the stew-pan for a few minutes, and serve hot.
RABBITS, To Choose. — When the rabbit is young its claws are smooth and fur soft ; when old its claws are rough and grey hairs are intermixed with the others. Its freshness may be known by the whiteness and dryness of the flesh, which becomes flexible and of a bluish tint when stale.
Records on this page
Rabbit (Boiled)Rabbit, Fricassee ofRabbit PieRabbit (Roast)Rabbit Soup