When wanted, turn the larger cake
upon a dish, put the smaller cake on the top of
it, and place a ring of clear aspic jelly on the
top of all. Garnish the dish with aspic jelly
cut into dice, and, if liked, place a border of
rice round the cake. When prettily ornamented
it is ready for serving. Time to boil the cakes,
half an hour to an hour and a quarter, ac-
cording to size. Probable cost of rabbits, 7d.
to 9d. per pound. Sufficient for eight or nine
persons.
Rabbit, Cold, To Dress.— Joint the
meat, beat up an egg or two with a little
grated nutmeg, pepper, and salt, some parsley
minced fine, and some bread-crumbs ; dip the
meat into the batter, sprinkle with crumbs,
have readj' some sweet beef-dripping✪ Cold Rabbit to Dress hot in a
pan, and fry the meat to a light brown ; thicken
a httle gravy wnth flour, put a large spoonful
of ketchup to it, lay the fry in a hot dish, pour
the gi-avy round it, not over it, and serve hot ;
garnish with lemon and toast.
Rabbit, Croquettes of.— Pick the meat
from the remains of roast rabbit, and free it
from skin and sinew. Mince finely, adding
to it a third of its weight in lean ham, and
season with pepper, salt, and grated nutmeg.
Put the mixture into a stewpan with a slice of
fresh butter and one or two table-spoonfuls of
thick cream or white sauce, and stir over a
gentle fire for five or six minutes. Taste if it
be nicely seasoned, and spread it on a dish to
cool. If liked, one or two mushrooms or truffles
can be added to the forcemeat. Divide the pre-
paration into portions of an equal size, mould
these into the shape of corks or balls, brush
over with oil, roU them in egg and bread-
crumbs, and fry in hot fat till they are crisp
and lightly browned. Drain them, sprinkle
a little salt✪ Rabbit Croquettes over them, pile them on a napkin,
and garnish with parsley. If liked, tomato
or piquant sauce can be sent to table in a
tureen. Time to fry, five to seven minutes.
Rabbit, Croquettes of (M. Tide's way).
Cut the meat of young roasted rabbits into dice,
which throw in some bechamel boiled down, add-
ing a little glaze of game. Let this cool, then
roll it into whatever shape you please, either
into balls, or into the shape of a cork or pear.
Fry the croquettes, and send up as other cro-
quettes ; garnish with fried parsley in the centre
of the dish. It is necessary to observe respect-
ing croquettes, or any other articles made use
of in cookery-, that the less you handle them
the better. Put the preparation of the cro-
quettes in a flat long dish; level it with the
knife till you have it the thickness required :
mark with the knife the number of croquettes
you intend to make. Then take them off the
dish, roll them in your hand as little as possible,
put them in the crumbs of bread, and roll
the magain in the omelet (eggs beat with a
little salt), and make them of equal sizes in a
cover of a stewpan till such time as you wish to
frj- them, and serve very hot.
Page 1433 · 2 recipe records on this page
Presented as published in 1892. 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
When wanted, turn the larger cake upon a dish, put the smaller cake on the top of it, and place a ring of clear aspic jelly on the top of all. Garnish the dish with aspic jelly cut into dice, and, if liked, place a border of rice round the cake. When prettily ornamented it is ready for serving. Time to boil the cakes, half an hour to an hour and a quarter, according to size. Probable cost of rabbits, 7d. to 9d. per pound. Sufficient for eight or nine persons.
Rabbit, Cold, To Dress.— Joint the meat, beat up an egg or two with a little grated nutmeg, pepper, and salt, some parsley minced fine, and some bread-crumbs ; dip the meat into the batter, sprinkle with crumbs, have readj' some sweet beef-dripping hot in a pan, and fry the meat to a light brown ; thicken a little gravy with flour, put a large spoonful of ketchup to it, lay the fry in a hot dish, pour the gravy round it, not over it, and serve hot ; garnish with lemon and toast.
Rabbit, Croquettes of.— Pick the meat from the remains of roast rabbit, and free it from skin and sinew. Mince finely, adding to it a third of its weight in lean ham, and season with pepper, salt, and grated nutmeg. Put the mixture into a stewpan with a slice of fresh butter and one or two table-spoonfuls of thick cream or white sauce, and stir over a
gentle fire for five or six minutes. Taste if it be nicely seasoned, and spread it on a dish to cool. If liked, one or two mushrooms or truffles can be added to the forcemeat. Divide the preparation into portions of an equal size, mould these into the shape of corks or balls, brush over with oil, roU them in egg and breadcrumbs, and fry in hot fat till they are crisp and lightly browned. Drain them, sprinkle a little salt over them, pile them on a napkin, and garnish with parsley. If liked, tomato or piquant sauce can be sent to table in a tureen. Time to fry, five to seven minutes.
Rabbit, Croquettes of (M. Tide's way). Cut the meat of young roasted rabbits into dice, which throw in some bechamel boiled down, adding a little glaze of game. Let this cool, then roll it into whatever shape you please, either into balls, or into the shape of a cork or pear. Fry the croquettes, and send up as other croquettes ; garnish with fried parsley in the centre of the dish. It is necessary to observe respecting croquettes, or any other articles made use of in cookery-, that the less you handle them the better. Put the preparation of the croquettes in a flat long dish; level it with the knife till you have it the thickness required : mark with the knife the number of croquettes you intend to make. Then take them off the dish, roll them in your hand as little as possible, put them in the crumbs of bread, and roll them again in the omelet (eggs beat with a little salt), and make them of equal sizes in a cover of a stewpan till such time as you wish to frj- them, and serve very hot.
Records on this page
Cold Rabbit to DressRabbit Croquettes