Rabbit Sausages made from
Dressed Rabbit. — Pick the meat from the
remains of boiled or roasted rabbit, and free
it from skin and sinew. Mince finely, mix
with it a thiid of its weight of fat Ijacon
coarsely chopped, and add a spoonful or two of
onions which have been boiled till tender in
strong gravy. Mix the ingredients thoroughly.
Season the mixture with pepper, salt, powdered
cloves, and grated nutmeg, and bind it together
with the yolk of an egg. Fill carefully-pre-
pared skins, and the sausages will be ready for
broiling, frjang, &c.
Rabbit, Scallops of.— Pick the meat
from the remains of boiled or roasted rabbit.
Mince it finely, season with salt, pepper, and
grated nutmeg, and add a little lemon-juice if
liked. Dissolve a small slice of butter in a
saucepan, and stir the mince in this over a
gentle fire till it is quite hot. Butter some
scallop-shells, and cover the inside of the shell
with a layer of nicely-seasoned bread-crumbs,
or mashed potatoes. Put in a large spoonful
of the savour}' mince, and sprinkle some more
bread-crumbs on the surface. Lay three or
four little pieces of butter on the top and head,
and brown the mince in a hot oven, or before
the fire. Arrange the shells on a neatly-folded
napkin, and serve very hot. Time, eight or ten
minutes to brown the mince. Probable cost,
4d., exclusive of the cold meat. Sufficient, the
contents of one shell for one person.
Rabbit (Rare-bit), Scotcli.— Take as
many slices as will be required of good Stilton,
Gloucester, or Cheddar cheese, and if the cheese
is not very rich add a little fresh butter or salad-
oil. Grate the cheese, and put it into a cheese-
toaster with a spoonful of made mustard, a
pinch of cayenne, and a small glassful of good
porter or ale. Stir the mixture until the cheese
is dissolved, serve it upon a dish under which
is a tin of boiling water, and serve very hot,
BAB
( 695 )
KAB
with liot toast cither dry or buttered. To
prepare this dish properly, a cheese-toaster
containing a reservoir for hot water should be
used. When this is not at hand the cheese
may be dissolved in a saucepan. Time, a few
minutes.
Rabbit, Smothered with Onions.—
Skin and tnupty a. rabbit, and reniov(> the eyes.
Drj' it well, and truss it lirnily. Put ten or
twelve large onions into a saucepan with three
quarts of water. When this boils, put in the
rabbit, and let all simmer gently together until
both rabbit and onions are sufficiently dressed.
Take out the onions, mince them, and put them
into a clean saucepan with a slice of fresh
butter, a table-spoonful of flour, a spoonful of
milk, and a tea-spoonful of white pepper. Mix
these ingredients thoroughly over a gentle fire
to form a puree. Put the rabbit on a hot dish,
and remove the skewers ; pour the onion puree
over it, and serve very hot. Rabbit smothered
with onions is sometimes stuffed with veal force-
meat, but this is not common. This dish
should always be accompanied with boiled bacon,
or boiled pickled pork. Excellent pea soup
may be made of the rabbit broth, or if this is
not required the rabbit broth -svill prove a valu-
able addition to stock. Time to boil the rabbit,
three-quarters of an hom- to an hour and a
quarter, according to the size. Probable cost
of rabbits, 7d. to 9d. per pound. Sufficient, one
medium-sized rabbit for three or four persons.
Page 1452
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
Rabbit Sausages made from Dressed Rabbit. — Pick the meat from the remains of boiled or roasted rabbit, and free it from skin and sinew. Mince finely, mix with it a third of its weight of fat bacon coarsely chopped, and add a spoonful or two of onions which have been boiled till tender in strong gravy. Mix the ingredients thoroughly. Season the mixture with pepper, salt, powdered cloves, and grated nutmeg, and bind it together with the yolk of an egg. Fill carefully-prepared skins, and the sausages will be ready for broiling, frying, &c.
Rabbit, Scallops of.— Pick the meat from the remains of boiled or roasted rabbit. Mince it finely, season with salt, pepper, and grated nutmeg, and add a little lemon-juice if liked. Dissolve a small slice of butter in a saucepan, and stir the mince in this over a gentle fire till it is quite hot. Butter some scallop-shells, and cover the inside of the shell with a layer of nicely-seasoned bread-crumbs, or mashed potatoes. Put in a large spoonful of the savoury mince, and sprinkle some more bread-crumbs on the surface. Lay three or four little pieces of butter on the top and head, and brown the mince in a hot oven, or before the fire. Arrange the shells on a neatly-folded napkin, and serve very hot. Time, eight or ten minutes to brown the mince. Probable cost, 4d., exclusive of the cold meat. Sufficient, the contents of one shell for one person.
Rabbit (Rare-bit), Scotcli.— Take as
many slices as will be required of good Stilton, Gloucester, or Cheddar cheese, and if the cheese is not very rich add a little fresh butter or saladoil. Grate the cheese, and put it into a cheesetoaster with a spoonful of made mustard, a pinch of cayenne, and a small glassful of good porter or ale. Stir the mixture until the cheese is dissolved, serve it upon a dish under which is a tin of boiling water, and serve very hot,
BAB
( 695 )
KAB
with liot toast cither dry or buttered. To prepare this dish properly, a cheese-toaster containing a reservoir for hot water should be used. When this is not at hand the cheese may be dissolved in a saucepan. Time, a few minutes.
Rabbit, Smothered with Onions.—
Skin and empty a rabbit, and remove the eyes. Drj' it well, and truss it lirnily. Put ten or twelve large onions into a saucepan with three quarts of water. When this boils, put in the rabbit, and let all simmer gently together until both rabbit and onions are sufficiently dressed. Take out the onions, mince them, and put them into a clean saucepan with a slice of fresh butter, a table-spoonful of flour, a spoonful of milk, and a tea-spoonful of white pepper. Mix these ingredients thoroughly over a gentle fire to form a puree. Put the rabbit on a hot dish, and remove the skewers ; pour the onion puree over it, and serve very hot. Rabbit smothered with onions is sometimes stuffed with veal forcemeat, but this is not common. This dish should always be accompanied with boiled bacon, or boiled pickled pork. Excellent pea soup may be made of the rabbit broth, or if this is not required the rabbit broth will prove a valuable addition to stock. Time to boil the rabbit, three-quarters of an hour to an hour and a quarter, according to the size. Probable cost of rabbits, 7d. to 9d. per pound. Sufficient, one medium-sized rabbit for three or four persons.