Simmer all gently
together for ten minutes, add a quarter of a
pint of stock, and a glass of sherry, and simmer
again until the sauce is pleasantly flavoured.
Add a dessert-spoonful of brown thickening, or-
failing this a table-spoonful of flour mixed
smoothly with a little cold -water, and a spoon-
ful of sugar browning. Boil a few minutes
longer, and serve very hot. Time to roast the
rabbit, three-quarters of an hour to one hour ;
less if the rabbit be small. Probable cost of
rabbit, 7d. to 9d. per pound. Sufficient for four
or five persons.
Rabbit, Roast, To Carve. — Proceed in
the same way ais for hare {see Hare, lioast, To
Carve).
Rabbit, Roasted, Sauce for (a sauce
for a roasted rabbit used by King Henry the
Eighth). — Take a handful of washed parsley,
mince it small, boil it with butter and verjuice
upon a chafing-dish, season it with sugar and
a little pepper " grosse beaten;" when it is
ready, put in a few crumbs of white bread
amongst the other. Let it boil again till it be
thick, then lay it in a platter, like the breadth of
three fingers, lay on each side one roasted conny
(rabbit) or more, and so serve them. — From John
Partridge's " Treasure of Commodious Conceits
and Hidden Secrets." Fourth Edition, 1584.
Rabbit Salad. — Cut the flesh of a roasted
rabbit into neat slices, and let these lie in
a marinade composed of a table-spoonful of
vinegar✪ Plain Roast Rabbit, the same quantity of salad oil, three
or four tarragon leaves, or a little tarragon
vinegar, a sHced onion, and a little pepper
and salt. Turn the meat ovt^r, and baste fre-
quently till it is thoroughly impregnated with
the flavom- of the marinade. Wash and drv
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well a cabbage lettuce. Slxred it finely, and
spread it at the bottom of a dish. Arrange
the pieces of rabbit on this, and intersperse
"with them the flesh of two anchovies cut into
strips, a tea-spoonful of bruised capers, some
cliorvil, pimpernel, and tarragon leaves finely
shred, a little sliced beet-root, and a hard-boiled
egg cut small. Place over these ingredients
three or four lettuces cut into quarters, and
ornament the salad with hard-boiled eggs,
beet-root, &c. At the moment of serving the
salad, pour over it a quarter of a pint of good
mayonnaise sauce, or if preferred send oil,
vinegar, and mustard to table separate^. Pro-
bable cost, 3s. 6d. SuSicient for five or six
persons. The -pieces of rabbit to lie in the
marinade for an hour or two.
Rabbit Salad, Simple.— Take two or
three thin slices of stale crumb of bread.
Toast them on both sides till brightly browned,
let them cool, and di-\-ide them into neat
squares. Lay on each one of these a slice of
cold roast rabbit. Ai-range them on a dish
alternately, with small salad or a spoonful of
washed and dried lettuce finely shred. Sprinkle
over all two table-spoonfuls of boiled oruon
finely minced, two anchovies cut small, and
half a tea-spoonful of shred parsley. Garnish
the dish -with parsley and sliced beetroot, and
pour mayonnaise sauce over it at the moment
of serving.
Page 1450 · 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
Simmer all gently together for ten minutes, add a quarter of a pint of stock, and a glass of sherry, and simmer again until the sauce is pleasantly flavoured. Add a dessert-spoonful of brown thickening, or failing this a table-spoonful of flour mixed smoothly with a little cold -water, and a spoonful of sugar browning. Boil a few minutes longer, and serve very hot. Time to roast the rabbit, three-quarters of an hour to one hour ; less if the rabbit be small. Probable cost of rabbit, 7d. to 9d. per pound. Sufficient for four or five persons.
Rabbit, Roast, To Carve. — Proceed in the same way as for hare {see Hare, Roast, To
Carve).
Rabbit, Roasted, Sauce for (a sauce for a roasted rabbit used by King Henry the Eighth). — Take a handful of washed parsley, mince it small, boil it with butter and verjuice upon a chafing-dish, season it with sugar and a little pepper " grosse beaten;" when it is ready, put in a few crumbs of white bread amongst the other. Let it boil again till it be thick, then lay it in a platter, like the breadth of three fingers, lay on each side one roasted conny (rabbit) or more, and so serve them. — From John Partridge's " Treasure of Commodious Conceits and Hidden Secrets." Fourth Edition, 1584.
Rabbit Salad. — Cut the flesh of a roasted rabbit into neat slices, and let these lie in a marinade composed of a table-spoonful of vinegar, the same quantity of salad oil, three or four tarragon leaves, or a little tarragon vinegar, a sHced onion, and a little pepper and salt. Turn the meat over, and baste frequently till it is thoroughly impregnated with the flavor of the marinade. Wash and drv
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well a cabbage lettuce. Shred it finely, and spread it at the bottom of a dish. Arrange the pieces of rabbit on this, and intersperse "with them the flesh of two anchovies cut into strips, a tea-spoonful of bruised capers, some chervil, pimpernel, and tarragon leaves finely shred, a little sliced beet-root, and a hard-boiled egg cut small. Place over these ingredients three or four lettuces cut into quarters, and ornament the salad with hard-boiled eggs, beet-root, &c. At the moment of serving the salad, pour over it a quarter of a pint of good mayonnaise sauce, or if preferred send oil, vinegar, and mustard to table separately. Probable cost, 3s. 6d. SuSicient for five or six persons. The -pieces of rabbit to lie in the marinade for an hour or two.
Rabbit Salad, Simple.— Take two or
three thin slices of stale crumb of bread. Toast them on both sides till brightly browned, let them cool, and divide them into neat squares. Lay on each one of these a slice of cold roast rabbit. Ai-range them on a dish alternately, with small salad or a spoonful of washed and dried lettuce finely shred. Sprinkle over all two table-spoonfuls of boiled onion finely minced, two anchovies cut small, and half a tea-spoonful of shred parsley. Garnish the dish -with parsley and sliced beetroot, and pour mayonnaise sauce over it at the moment of serving.
Records on this page
Plain Roast RabbitRabbit Salad