Rabbits Stewed in White Sauce.— Two young rabbits,
one pint white stock, two onions, the rind of half a lemon,
one gill of cream, one ounce of butter, half an ounce of flour,
the juice of half a lemon, one tea-spoonful of salt, one salt-
spoonful of pepper✪ Browned Rabbit.
Cut the rabbits in small neat joints ; do not use the heads
or necks. Place the pieces in a basin, and cover them well
with boiling water ; allow the rabbits to soak for one hour.
Place the stock in the sauce-pan, and allow it to boil ; take
the pieces of rabbit, one by one, from the water in which
they have been soaking and add them to the boiling stock.
Draw the pan on one side, add the pepper and salt, also the
rind of lemon and the onions, and allow all to simmer very
slowly for two hours. Melt now in a small sauce-pan the
butter, add the flour, and, when well mixed, pour in by de-
grees the cream ; stir all together till boiling, then take the
pan from the fire. Remove now the pieces of rabbit from
the larger sauce-pan and place them on a hot dish. Add the
flour, butter, and cream to the stock, stir all over the fire till
boiling; draw the pan from the fire, add the lemon-juice,
shake the pan a little, and pour all quickly over the pieces
of rabbit
Curried Rabbit.— One rabbit, one and one-half ounce
of butter, one dessert-spoonful of curry-powder, six mush-
rooms, one table-spoonful of flour, three gills of stock, one
gill of cream, two onions, one tea-spoonful of salt, one salt-
spoonful of peppe✪ Curried Rabbitr.
Skin the onions, place them in a basin, cover them with
boiling water, and let them soak over night.
Cut the rabbit in neat joints, and roll each piece in the
flour. Take the onions from the water, dry them well, slice
them very thinly ; melt in a stew-pan the butter, and when
62 MEATS.
the smoke rises from it, put in the pieces of onion and brown
them to a pale brown. Pour the butter now into a basin
through a strainer, so as to keep out the pieces of onion.
Pour the butter back into the stew-pan, heat it again, and
put in the pieces of rabbit to brown; when they are
browned, sprinkle over the curry-powder, pour over the
stock, and stir all till boiling. Skim well, and then add the
browned onion, salt, and pepper. Draw the pan on one side,
and allow all to simmer very slowly for one hour and a half.
Just before serving add the cream. Serve in the centre of
a dish with a wall of boiled rice round.*
Babbit Pie. — One rabbit, two eggs, one quarter pound<
bacon, one half pint of stock, six forcemeat balls, one tea-
spoonful of salt, one half tea-spoonful of pepper.
Cut the rabbit in small neat pieces, place the pieces in a
basin with a large tea-spoonful of salt, cover them with
cold water, and let them soak for two hours. Boil the eggs
for ten minutes, remove the shells, cut them in slices. Slice
very thinly the bacon, and place it in a pie-dish. Take the
pieces of rabbit from the water, dry them in a towel, and
lay them on the top of the bacon in the pie-dish ; lay round
the sides the forcemeat balls,t sprinkle over the salt and
pepper, pour over the stock, and over all place the slices of
egg. Cover the dish with flaky crust, directions for which
see page 195. ✪ Babbit Pie
Page 47 · 5 recipe records on this page
Presented as published in 1886. 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
Rabbits Stewed in White Sauce.— Two young rabbits, one pint white stock, two onions, the rind of half a lemon, one gill of cream, one ounce of butter, half an ounce of flour, the juice of half a lemon, one tea-spoonful of salt, one saltspoonful of pepper.
Cut the rabbits in small neat joints ; do not use the heads or necks. Place the pieces in a basin, and cover them well with boiling water ; allow the rabbits to soak for one hour. Place the stock in the sauce-pan, and allow it to boil ; take the pieces of rabbit, one by one, from the water in which they have been soaking and add them to the boiling stock. Draw the pan on one side, add the pepper and salt, also the rind of lemon and the onions, and allow all to simmer very slowly for two hours. Melt now in a small sauce-pan the butter, add the flour, and, when well mixed, pour in by degrees the cream ; stir all together till boiling, then take the pan from the fire. Remove now the pieces of rabbit from the larger sauce-pan and place them on a hot dish. Add the flour, butter, and cream to the stock, stir all over the fire till boiling; draw the pan from the fire, add the lemon-juice, shake the pan a little, and pour all quickly over the pieces of rabbit
Curried Rabbit.— One rabbit, one and one-half ounce of butter, one dessert-spoonful of curry-powder, six mushrooms, one table-spoonful of flour, three gills of stock, one gill of cream, two onions, one tea-spoonful of salt, one saltspoonful of pepper.
Skin the onions, place them in a basin, cover them with boiling water, and let them soak over night.
Cut the rabbit in neat joints, and roll each piece in the flour. Take the onions from the water, dry them well, slice them very thinly ; melt in a stew-pan the butter, and when
the smoke rises from it, put in the pieces of onion and brown them to a pale brown. Pour the butter now into a basin through a strainer, so as to keep out the pieces of onion. Pour the butter back into the stew-pan, heat it again, and put in the pieces of rabbit to brown; when they are browned, sprinkle over the curry-powder, pour over the stock, and stir all till boiling. Skim well, and then add the browned onion, salt, and pepper. Draw the pan on one side, and allow all to simmer very slowly for one hour and a half. Just before serving add the cream. Serve in the centre of a dish with a wall of boiled rice round.*
Rabbit Pie. — One rabbit, two eggs, one quarter pound of bacon, one half pint of stock, six forcemeat balls, one teaspoonful of salt, one half tea-spoonful of pepper.
Cut the rabbit in small neat pieces, place the pieces in a basin with a large tea-spoonful of salt, cover them with cold water, and let them soak for two hours. Boil the eggs for ten minutes, remove the shells, cut them in slices. Slice very thinly the bacon, and place it in a pie-dish. Take the pieces of rabbit from the water, dry them in a towel, and lay them on the top of the bacon in the pie-dish ; lay round the sides the forcemeat balls,t sprinkle over the salt and pepper, pour over the stock, and over all place the slices of egg. Cover the dish with flaky crust, directions for which see page 195.
Records on this page
Browned RabbitRabbits Stewed in White SauceCurried RabbitDuck with Green PeaseBabbit Pie