Rabbit, Stuffed and Stewed (a Ger-
man recipe) . — Fill a rabbit with good veal force-
meat, tie three or four rashers of fat bacon over
it, truss it firmly, put it down to a clear fire, and
baste till it is lightly browned. Take it uj),
put it in a stew]^)an, pour the contents of the
dripping-tin over it, add as much new milk
as wiU cover it, and a little pepper and salt✪ Rabbit, Stuffed and Stewed if
required. Cover the saucepan closely, and let
the rabbit simmer very gently until it is done
enough. Put it on a hot dish, garnish with
sliced lemon, pour a little of the sauce in which
it was stewed over it, and send the rest to table
in a tm-een. Time, three-quarters of an hoiu-
to one hour. Probable cost of rabbit, 7d. to 9d.
per pound. Sufficient for four or five persons.
Rabbit, Turban of. — Skin, empty, and
wash two or three jilump young rabbits. Pass a
sharp knife down each side of the backbone, put
the point underneath and raise the flesh in neat
fillets. Cut off the legs, take out the bones, and
divide the flesh in halves lengthwise. Lard all
these fillets thickly and evenly with strips of fat
bacon. Pick the rest of the meat from the bones,
and make it into forcemeat by mincing it finely
and mixing with it a third of its weight in fat
and lean bacon, a few bread-crumbs, and a little
pepper and salt. Bind the mixture together
^v^th the yolks of one or two eggs. Make a case
of pastry, such as is used for raised jjies. To do
this, put a pound of flour into a bowl, make a
hollow in the centre, and" stir into this half a
pint of boiling water in which has been dis-
solved four ounces of lard and a pinch of salt.
Work this first with a spoon, and afterwards
with the hand, to a smooth stiff paste. Mould
it into a circular case, from two to three inches
high, brush it over with yolk of egg, fill it with
BAB
(697)
BAB
flour, and bake in a wcU-hcated oven till it is
firmly set. Let it cool, turn out the flour, and
spread the forcemeat all over the inside. Fill
the vacant space evenly and compactly with the
meat from the legs. Place the fillets from the
back over the top to show the larding, and put
a slice of ham between each piece to give the
dish a pretty appearance. Wrap the whole meat
and case together in a thick fold of oiled paper,
•and balce in a moderate oven. Remove the
l^aper. Hold a sjilamander or red-hot shovel
over the top of the turban for three or four
minutes to crisp the lardons, make a little hole
in the centre and pour into this a little gravy,
lilace the case on a neatly-folded napkin, gar-
nish the dish with parsley, &c., and servo veiy
hot. If liked, a few mushrooms may be stewed
in gravy, and laid upon and around the turban.
The gravy may be made as follows: — Put the
bones of the rabbits into a stewjjan with as
much stock or water as will cover them, and
add an onion stuck with two cloves, three or
foui- outer sticks of celery, a dozen peppercorns,
and a little salt. Let all simmer gently
together till the gravy is strong and pleasantly
flavoured. Strain it, and put it back into the
.saucepan, stir into it a slice of butter rolled
in flour, and boil it till it is smooth and thick.
Add a quarter of a pint of cream✪ Rabbit, Turban of. A spoonful
or two of this sauce may be poured into the
turban, and the rest sent to table in a tureen.
Time to bake, about an hour. Sufiicient for
a luncheon or supper dish.
Page 1456 · 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
Rabbit, Stuffed and Stewed (a German recipe) . — Fill a rabbit with good veal forcemeat, tie three or four rashers of fat bacon over it, truss it firmly, put it down to a clear fire, and baste till it is lightly browned. Take it up, put it in a stewpan, pour the contents of the dripping-tin over it, add as much new milk as will cover it, and a little pepper and salt if required. Cover the saucepan closely, and let the rabbit simmer very gently until it is done enough. Put it on a hot dish, garnish with sliced lemon, pour a little of the sauce in which it was stewed over it, and send the rest to table in a tureen. Time, three-quarters of an hour to one hour. Probable cost of rabbit, 7d. to 9d. per pound. Sufficient for four or five persons.
Rabbit, Turban of. — Skin, empty, and wash two or three plump young rabbits. Pass a sharp knife down each side of the backbone, put the point underneath and raise the flesh in neat fillets. Cut off the legs, take out the bones, and divide the flesh in halves lengthwise. Lard all these fillets thickly and evenly with strips of fat bacon. Pick the rest of the meat from the bones, and make it into forcemeat by mincing it finely and mixing with it a third of its weight in fat and lean bacon, a few bread-crumbs, and a little pepper and salt. Bind the mixture together with the yolks of one or two eggs. Make a case of pastry, such as is used for raised pies. To do this, put a pound of flour into a bowl, make a hollow in the centre, and stir into this half a pint of boiling water in which has been dissolved four ounces of lard and a pinch of salt. Work this first with a spoon, and afterwards with the hand, to a smooth stiff paste. Mould it into a circular case, from two to three inches high, brush it over with yolk of egg, fill it with
BAB
(697)
BAB
flour, and bake in a well-heated oven till it is firmly set. Let it cool, turn out the flour, and spread the forcemeat all over the inside. Fill the vacant space evenly and compactly with the meat from the legs. Place the fillets from the back over the top to show the larding, and put a slice of ham between each piece to give the dish a pretty appearance. Wrap the whole meat and case together in a thick fold of oiled paper, and bake in a moderate oven. Remove the paper. Hold a salamander or red-hot shovel over the top of the turban for three or four minutes to crisp the lardons, make a little hole in the centre and pour into this a little gravy, Place the case on a neatly-folded napkin, garnish the dish with parsley, &c., and serve very hot. If liked, a few mushrooms may be stewed in gravy, and laid upon and around the turban. The gravy may be made as follows: — Put the bones of the rabbits into a stewjjan with as much stock or water as will cover them, and add an onion stuck with two cloves, three or four outer sticks of celery, a dozen peppercorns, and a little salt. Let all simmer gently together till the gravy is strong and pleasantly flavoured. Strain it, and put it back into the saucepan, stir into it a slice of butter rolled in flour, and boil it till it is smooth and thick. Add a quarter of a pint of cream. A spoonful or two of this sauce may be poured into the turban, and the rest sent to table in a tureen. Time to bake, about an hour. Sufficient for a luncheon or supper dish.
Records on this page
Rabbit, Stuffed and StewedRabbit, Turban of