a rabbit into joints, or truss it if preferred;
butter it well, and lay it in a baking-dish on
some slices of ham. Place it in a moderately-
heated oven, and let it remain there, basting
now and then with more butter. Take a
quarter of a pound of Naples macaroni, break
it in j)ieGes about two inches in length, and
throw these into a stewpan of boning stock.
Let the macaroni simmer till tender, then strain
it ; mix with it one ounce of white sugar, and
two ounces of fresh butter, season to taste, and
add to the rabbit a table-spoonful of brandy
and a table-spoonful of lemon-juice✪ Rabbit, Baked, and Macaroni. Place the
macaroni in the dish with the rabbit, bake until
the macaroni is of a pleasant bro-(vn colour, and
send to table in the dish in which the rabbit
was baked. Time, the rabbit must have been
at least half an hour in the oven before the
addition of the macaroni.
Rabbit, Baked, with Rice.- Cut up a
fat young rabbit into neat joints, and pepper
these rather highly. Dissolve three or four
ounces of bacon fat or good dripping in a sauce-
pan, put in the pieces of rabbit, and let them
steam over a gentle fire until they are lightly
browned and half di-essed. Take them up,
drain them, and put them aside. Wash half a
pound of rice, and put it into a saucepan with
a quart of nicely-flavoured stock and half a
blade of mace. Let it simmer until it is tender
and has absorbed the liquor, then let it cool, and
stir in with it a large slice of fresh butter and
the yolks of four eggs. Butter a deep dish, lay
the pieces of rabbit into it, pour over them a
large spoonful of chutnee, and then spread the
rice on the top. Lay the beaten yolks of two
Q^^?, upon the rice, and bake the preparation in
a brisk oven. Serve very hot in the dish in
which it was baked. Time to bake, half an
hour. Probable cost, 3s. 4d. Sufficient for five
or six persons.
Rabbit, Boiled.— This is the usual and
one of the most acceptable ways of di-essing
BAB
(684 )
HAB
rabbits. Choose moderately young rabbits,
skin, draw, and wash them. Truss them with
the heads skewered to the sides, drop them into
boiling water, and let them simmer gently
until done enough. Drain them, and serve
either with onion, liver, white, or mushroom
sauce, or parsley and butter. The first of these
is generally preferred. .Send boiled bacon to
table with the boiled rabbits, or garnish the
dish with rashers of broiled bacon. The flesh
of a boiled rabbit will be rendered more juicy
and tender if it is soaked in milk and water for a
couple of hours before being boiled. Its flavour,
too, will be improved if an onion, a carrot, a
bunch of sweet herbs, a blade of mace, half a
dozen peppercorns, and a little salt are put
into the water with it. Time to simmer the
rabbits, thirty to fortj^-five minutes, according
to age and size. A very young rabbit will be
done enough in twenty-five minutes. Probable
cost, 7d. to 9d. per pound. Suflicient, two
rabbits✪ Rabbit, Boiled for five or six persons.
Page 1430 · 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
a rabbit into joints, or truss it if preferred; butter it well, and lay it in a baking-dish on some slices of ham. Place it in a moderately-heated oven, and let it remain there, basting now and then with more butter. Take a quarter of a pound of Naples macaroni, break it in pieces about two inches in length, and throw these into a stewpan of boiling stock. Let the macaroni simmer till tender, then strain it ; mix with it one ounce of white sugar, and two ounces of fresh butter, season to taste, and add to the rabbit a table-spoonful of brandy and a table-spoonful of lemon-juice. Place the macaroni in the dish with the rabbit, bake until the macaroni is of a pleasant brown colour, and send to table in the dish in which the rabbit was baked. Time, the rabbit must have been at least half an hour in the oven before the addition of the macaroni.
Rabbit, Baked, with Rice.- Cut up a fat young rabbit into neat joints, and pepper these rather highly. Dissolve three or four ounces of bacon fat or good dripping in a saucepan, put in the pieces of rabbit, and let them steam over a gentle fire until they are lightly browned and half dressed. Take them up, drain them, and put them aside. Wash half a pound of rice, and put it into a saucepan with a quart of nicely-flavoured stock and half a blade of mace. Let it simmer until it is tender and has absorbed the liquor, then let it cool, and stir in with it a large slice of fresh butter and the yolks of four eggs. Butter a deep dish, lay the pieces of rabbit into it, pour over them a large spoonful of chutnee, and then spread the rice on the top. Lay the beaten yolks of two eggs, upon the rice, and bake the preparation in a brisk oven. Serve very hot in the dish in which it was baked. Time to bake, half an hour. Probable cost, 3s. 4d. Sufficient for five or six persons.
Rabbit, Boiled.— This is the usual and one of the most acceptable ways of dressing
BAB
(684 )
HAB
rabbits. Choose moderately young rabbits, skin, draw, and wash them. Truss them with the heads skewered to the sides, drop them into boiling water, and let them simmer gently until done enough. Drain them, and serve either with onion, liver, white, or mushroom sauce, or parsley and butter. The first of these is generally preferred. .Send boiled bacon to table with the boiled rabbits, or garnish the dish with rashers of broiled bacon. The flesh of a boiled rabbit will be rendered more juicy and tender if it is soaked in milk and water for a couple of hours before being boiled. Its flavour, too, will be improved if an onion, a carrot, a bunch of sweet herbs, a blade of mace, half a dozen peppercorns, and a little salt are put into the water with it. Time to simmer the rabbits, thirty to forty-five minutes, according to age and size. A very young rabbit will be done enough in twenty-five minutes. Probable cost, 7d. to 9d. per pound. Suflicient, two rabbits for five or six persons.
Records on this page
Rabbit, Baked, and MacaroniRabbit, Boiled