RABBITS, to Choose. — An old
rabbit has very long and rough claws,
and gray hairs intermixed with the wool.
\i young, the claws and wool are smooth ;
if stale it will be flexible, and the flesh
will be bluish, having a kind of slime
upon it ; but if fresh, the flesh will be
white and dry.
RABBIT, an English. — Toast a
slice of bread brown on both sides ; then
lay it on a plate, pour a glass of port
wine over it ; then cut some cheese very
thin, and lay it thick over the bread ;
put it into a Dutch oven before the fire
to brown. Serve it hot
RABBITS, Scotch.— Toast a
piece of bread on both sides ; butter it ;
cut a slice of cheese the size of the
bread ; toast it on both sides, and lay it
on the bread.
RABBITS, Welsh.— Toast a
slice of bread on both sides, and butter
it ; toast a slice of Cheshire cheese on
one side, and lay that next the bread,
and toast the other with a salamander ;
rub mustard over, and serve very hot,
and covered.
RABBITS, en Casserole. — Cut
them in quarters, and lard them or not ;
dredge them well with flour, and fry
them ; put them into a pipkin with a
quart of common stock, a glass of
sherry, pepper, salt, sweet herbs, and
butter rolled in flour✪ Rabbit en Casserole ; cover close, and
stew them half an hour, dish, and pour
the same over, garnish with Seville
oranges, sliced.
RABBITS, en Matelote. — Pre-
pare two rabbits as for fricassee; put
them with as many slices of bacon, as
there are of rabbits, into a stewpan
with half a pint of stock, 34 small onions,
and half a bottle of mushrooms ; cover
with paper, and set it on a stove, to
simmer an hour. Take the rabbit, and
lay it or a dish ; skim off the fat, and
reduce the liquor nearly to a glaze ; put
cullis to it ; give it a boil ; take it from
the fire, and squeeze half a lemon ; add
cayenne pepper, and a little sugar;
pour it over the rabbit ; garnish with
paste.
RABBIT, to Blanch. — Set It on
the fire in a small quantity of cold water,
and let it boil ; then take it out, aad put
it into cold water for a few minutes.
RABBITS, to Boil. — Take out
the liver, and dress it separately ; and to
insure whiteness of flesh, let the rabbits
soak for 10 minutes in tepid water.
Half an hour's boiling will be sufficient
for those of moderate size, more if they
are larger. Smother with onion sauce,
chop the liver very fine, and serve it in
a sauce-boat ; if you place the sauce
round it, it may prevent those who dis-
like the flavour from partaking of the
dish.
RABBITS, to Fricassee
Brown. — Cut the rabbits as for eat-
ing ; fry them in butter, a light brown ;
put them in a tossing-pan with a pint of
water, a tea-spoonful of lemon pickle,
a large spoonful of mushroom ketchup,
the same of browning, one anchovy, a
slice of lemon, cayenne pepper, and salt
to taste✪ Rabbit to Fricassee Brown ; stew them over a slow fire till
they are done enough ; thicken the
gravy, and strain in ; dish up the rabbits,
and pour the gravy over them.
RABBITS, to Fricassee
White. — Cut, and put into a tossing-
pan, as before, with a pint of veal gravy,
a teaspoonful of lemon pickle, oue an-
chovy, a slice of lemon, a little beaten
mace, cayenne pepper, and salt; stew
them over a slow fire; when they are
done enough, thicken with flour and
butter ; strain it ; then add the yolks of
two eggs, mixed with a gill of cream,
and a little nutmeg grated in. Do no;
let it boiL
RABBITS, to Florentine.
Consult me
1902Page 411 · 3 recipe records on this page
Presented as published in 1902. 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, to Choose. — An old rabbit has very long and rough claws, and gray hairs intermixed with the wool. \i young, the claws and wool are smooth ; if stale it will be flexible, and the flesh will be bluish, having a kind of slime upon it ; but if fresh, the flesh will be white and dry.
RABBIT, an English. — Toast a slice of bread brown on both sides ; then lay it on a plate, pour a glass of port wine over it ; then cut some cheese very thin, and lay it thick over the bread ; put it into a Dutch oven before the fire to brown. Serve it hot
RABBITS, Scotch.— Toast a piece of bread on both sides ; butter it ; cut a slice of cheese the size of the bread ; toast it on both sides, and lay it on the bread.
RABBITS, Welsh.— Toast a slice of bread on both sides, and butter it ; toast a slice of Cheshire cheese on one side, and lay that next the bread, and toast the other with a salamander ; rub mustard over, and serve very hot, and covered.
RABBITS, en Casserole. — Cut them in quarters, and lard them or not ; dredge them well with flour, and fry them ; put them into a pipkin with a quart of common stock, a glass of sherry, pepper, salt, sweet herbs, and butter rolled in flour ; cover close, and stew them half an hour, dish, and pour the same over, garnish with Seville oranges, sliced.
RABBITS, en Matelote. — Prepare two rabbits as for fricassee; put them with as many slices of bacon, as there are of rabbits, into a stewpan with half a pint of stock, 34 small onions, and half a bottle of mushrooms ; cover with paper, and set it on a stove, to simmer an hour. Take the rabbit, and lay it or a dish ; skim off the fat, and
reduce the liquor nearly to a glaze ; put cullis to it ; give it a boil ; take it from the fire, and squeeze half a lemon ; add cayenne pepper, and a little sugar; pour it over the rabbit ; garnish with paste.
RABBIT, to Blanch. — Set It on the fire in a small quantity of cold water, and let it boil ; then take it out, aad put it into cold water for a few minutes.
RABBITS, to Boil. — Take out the liver, and dress it separately ; and to insure whiteness of flesh, let the rabbits soak for 10 minutes in tepid water. Half an hour's boiling will be sufficient for those of moderate size, more if they are larger. Smother with onion sauce, chop the liver very fine, and serve it in a sauce-boat ; if you place the sauce round it, it may prevent those who dislike the flavour from partaking of the dish.
RABBITS, to Fricassee Brown. — Cut the rabbits as for eating ; fry them in butter, a light brown ; put them in a tossing-pan with a pint of water, a tea-spoonful of lemon pickle, a large spoonful of mushroom ketchup, the same of browning, one anchovy, a slice of lemon, cayenne pepper, and salt to taste ; stew them over a slow fire till they are done enough ; thicken the gravy, and strain in ; dish up the rabbits, and pour the gravy over them.
RABBITS, to Fricassee White. — Cut, and put into a tossingpan, as before, with a pint of veal gravy, a teaspoonful of lemon pickle, oue anchovy, a slice of lemon, a little beaten mace, cayenne pepper, and salt; stew them over a slow fire; when they are done enough, thicken with flour and butter ; strain it ; then add the yolks of two eggs, mixed with a gill of cream, and a little nutmeg grated in. Do not let it boil.
RABBITS, to Florentine.
Records on this page
Rabbit en CasseroleRabbit to Fricassee BrownRabbit to Fricassee White