Noisettes of Rabbit with Celery.— Take the flesh off
the bones, and put it aside. Break up the bones, and put
them into a stewpan with four ounces of onion, three
ounces each of carrots, turnips, and leeks, a muslin bag
containing a dessertspoonful of dried herbs, one ounce of
celery, one of parsley, and seasoning of salt and mignonette
pepper. Pour in sufficient cold water to cover well. Put the
pan over a low fire, boil up, skim, and simmer for two hours.
Strain off the broth, rinse out the stewpan, put the broth
back into it, and bring it to the boil. Now put in the
Rabbit cut into neat pieces, and three heads of young celery
cut in half lengthwise; cover the pan, and simmer very
gently for an hour and a quarter. By this time the Rabbit
and celery should be done. Strain off the broth, arrange
the Rabbit and celery on a hot dish and cover them up
296
RABBITS
whilst you rapidly thicken the broth in a stewpan with a
roux ready to receive it made of an ounce of butter and the
same of flour. Bring to the boil, skim, stir in a tablespoonful
of cream, and pour the sauce through a strainer over the
Rabbit and celery. Garnish with rolls of fried bacon✪ Rabbit with Celery. The
broth should be made the day before the dish is wanted.
For the rolls of bacon, lay them after rolling in a small
baking-tin, and put that into the oven. Watch, and when
nicely cooked, take the tin out, and arrange the crisp rolls
of bacon as garnish. [ Wyvern.]
297
CHAPTER IX.
GENERAL RULES FOR COOKING VEGETABLES.
Vegetables should certainly be clean, but all needless washing
should be avoided.
If vegetables are squeezed to get the wet out of them after
a necessary washing they will be bruised and the best of
their juices will be lost. They will drain themselves perfectly
if placed in a colander, or on a sieve, by the fire.
All fresh vegetables must be put on in really boiling salted
water. The proportion of salt is half an ounce (a table-
spoonful) of salt to a gallon of water.
Root vegetables must be boiled with the lid of the pan on.
Green vegetables — that is, all those which consist of seeds
(like peas), pods (like French beans), leaves (like spinach),
and stalks (like asparagus), — must be boiled with the lid of
the pan off, and in a roomy pan which is not tinned. This will
preserve the colour if plenty of water is used, as the steam
can escape freely.
The old-fashioned plan of boiling a bit of soda in the water
in order to preserve the colour of the vegetables should never
be followed. It does preserve the colour, but it injures the
flavour of the vegetable and makes it unwholesome.
When vegetables are done they should be drained at once.
If they are left to soak they are spoilt.
In boiling Cabbage put into the water a piece of breadcrumb
tied up in a fine white rag. After a quarter of an hour’s
boiling take it out and burn it instantly. The bread will have
absorbed much of the disagreeable smell proceeding from the
298 RULES FOR COOKING VEGETABLES
Cabbage. Plenty of water is especially necessary in boiling all
sorts of Cabbage, including Brussels Sprouts, for it reduces
tbe smell.
The water in which Cabbage has been boiled must be,
whilst still hot, very carefully put down the sink on account of
the smell. Even if a little water boils over when the Cabbage
is cooking there is sure to be a nauseous smell over the whole
house. (See Sculleiy, page 23.)
Page 205 · 1 recipe record 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
Noisettes of Rabbit with Celery.— Take the flesh off the bones, and put it aside. Break up the bones, and put them into a stewpan with four ounces of onion, three ounces each of carrots, turnips, and leeks, a muslin bag containing a dessertspoonful of dried herbs, one ounce of celery, one of parsley, and seasoning of salt and mignonette pepper. Pour in sufficient cold water to cover well. Put the pan over a low fire, boil up, skim, and simmer for two hours. Strain off the broth, rinse out the stewpan, put the broth back into it, and bring it to the boil. Now put in the Rabbit cut into neat pieces, and three heads of young celery cut in half lengthwise; cover the pan, and simmer very gently for an hour and a quarter. By this time the Rabbit and celery should be done. Strain off the broth, arrange the Rabbit and celery on a hot dish and cover them up
RABBITS
whilst you rapidly thicken the broth in a stewpan with a roux ready to receive it made of an ounce of butter and the same of flour. Bring to the boil, skim, stir in a tablespoonful of cream, and pour the sauce through a strainer over the Rabbit and celery. Garnish with rolls of fried bacon. The broth should be made the day before the dish is wanted. For the rolls of bacon, lay them after rolling in a small baking-tin, and put that into the oven. Watch, and when nicely cooked, take the tin out, and arrange the crisp rolls of bacon as garnish. [ Wyvern.]
CHAPTER IX.
Vegetables should certainly be clean, but all needless washing should be avoided.
If vegetables are squeezed to get the wet out of them after a necessary washing they will be bruised and the best of their juices will be lost. They will drain themselves perfectly if placed in a colander, or on a sieve, by the fire.
All fresh vegetables must be put on in really boiling salted water. The proportion of salt is half an ounce (a tablespoonful) of salt to a gallon of water.
Root vegetables must be boiled with the lid of the pan on.
Green vegetables — that is, all those which consist of seeds (like peas), pods (like French beans), leaves (like spinach), and stalks (like asparagus), — must be boiled with the lid of the pan off, and in a roomy pan which is not tinned. This will preserve the colour if plenty of water is used, as the steam can escape freely.
The old-fashioned plan of boiling a bit of soda in the water in order to preserve the colour of the vegetables should never be followed. It does preserve the colour, but it injures the flavour of the vegetable and makes it unwholesome.
When vegetables are done they should be drained at once. If they are left to soak they are spoilt.
In boiling Cabbage put into the water a piece of breadcrumb tied up in a fine white rag. After a quarter of an hour’s boiling take it out and burn it instantly. The bread will have absorbed much of the disagreeable smell proceeding from the
Cabbage. Plenty of water is especially necessary in boiling all sorts of Cabbage, including Brussels Sprouts, for it reduces the smell.
The water in which Cabbage has been boiled must be, whilst still hot, very carefully put down the sink on account of the smell. Even if a little water boils over when the Cabbage is cooking there is sure to be a nauseous smell over the whole house. (See Sculleiy, page 23.)
Records on this page
Rabbit with Celery