Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
nut-free
Rabbit Soup
From Handbook of practical cookery, 1886
Serves 4
Use boiling water to prevent the meat from darkening.
A modern interpretation · AI-generated from the original record
Ingredients
- Two rabbits
- three ounces of butter
- two quarts of boiling water
- one and one-half ounces of flour of rice
- one grain of grated nutmeg
- three Bermuda onions
- one tea-spoonful of salt
- one quarter of a tea-spoonful of pepper
Method
Soak the rabbits in strong salt and water for an hour.
Cut into pieces and wash in boiling water.
Place in a saucepan with boiling water, onions, pepper, and salt.
Boil until meat separates from bone.
In a separate saucepan, melt butter, stir in flour of rice, and strain rabbit liquor into it.
Add nutmeg and cook slowly for fifteen minutes.
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 19. The excerpt below is the record exactly as published.
Rabbit Soup. — Materials and quantities must be pro- vided as follows : — Two rabbits, three ounces of butter, two quarts of boiling water, one and one-half ounces of flour of rice, one grain of grated nutmeg, three Bermuda onions, one tea-spoonful of salt, one quarter of a tea-spoonful of pepper
Cook this with the app: pantry check, scaling, and the assistant.