The best way of cooking rabbits is to fricassee them.
Cut them up, or disjoint them. Put them into a stewpan;
season thera with Cayenne pepper, salt and some chopped
parsley. Pour in a pint of warm water (or of real broth,
if you have- it) and stew it over a slow tire till the rabbits
are quite tender; adding (when they are about half done)
some bits of butter rolled in flour. Just before you take it
from the fire, enrich the gravy with a gill or more of thick
cream with some nutmeg grated into it✪ Fricasseed Rabbits. Stir the gravy
well, but take care not to let it boil after the cream is in,
lest it curdle. Put the pieces of rabbit on a hot dish, and
pour the gravy over them.
A PRETTY DISH OF VENISON.
Cut a breast of venison in steaks, make quarter of a
pound of butter hot, in a pan, rub the steaks over with a
mixture of a little salt and pepper, dip them in wheat flour,
or rolled crackers, and fry a rich brown; when both sides
are done, take them up on a dish, and put a tin cover over;
dredge a heaping teaspoonfol of flour into the butter in the
pan, stir it with a spoon until it is brown, without burning,
put to it a small teacup of boiling water, with a tablespoon-
ful of currant jelly dissolved into it✪ A Pretty Dish of Venison, stir it for a few min-
utes, then strain it over the meat and serve. A glass of
wine, with a tablespoonful of white sugar dissolved in it,
may be used for the gravy, instead of the jelly and water.
Venison may be boiled, and served with boiled vegetables,
pickled beets, etc, and sauce.
TO BOIL VENISON STEAKS.
Let the gridiron become hot, rub the bars with a bit
of suet, then lay on the steaks, having dipped them in
70 Motbeb'b Cook Boos.
rolled crackers .or wheat flour, and net it over a bright,
clear, bat not fierce fire of ooals; when one side is done,
take the steak carefully over the steak dish, and hold it so
that the blood may fall into the dish, then turn them on the
gridiron, let it broil nicely; set a steak dish where it will be-
come hot, pat on a bit of butter the size of an egg for each
poand of venison, put to it a sal t spoon of salt, and the same of
black pepper, put to it a tablespoonfal of currant jelly, made
liquid with a tablespoonfal of hot water or wine, lay the
steaks on, turn them once or twice in the gravy, and serve
hot. Or they may be simply broiled, arid served with but-
ter, pepper, and salt; or having broiled one side, and
turned the steaks, lay thin slices of lemon over, and serve
in the dish with the steaks,
BEEFSTEAK AND KIDNEY PUDDING.
Two pounds of romp-steak, two kidneys, seasoning to taste
of salt and black pepper, suet crust made with milk (nee
Pastby), in the proportion of six ounces of suet to each
one pound of floor✪ Beefsteak and Kidney Pudding.
Mode: Procure some tender romp-steak (that which has
been hong a little time), and divide it into pieces about
an inch square, and cat each kidney into eight pieces.
Line the dish (of which we have given an engraving)
with crust made with suet and floor in the above pro-
portion, leaving a small piece of crust to overlap the edge.
Then cover the bottom with a portion of the steak and a
few pieces of kidney; season with salt and pepper (some add
a little flour to thicken the gravy, but it is not necessary),
end then add another layer of steak kidney, and season-
ing. Proceed in this manner till the dish is full, when
poor in sufficient water to come within two inches of the
top of the basin. Moisten tbe edges of the crust, cover the
podding over, press the two crusts together, that the gravy
Motheb'b Cook Book. 71 ✪ Hash of Cold Meat
Page 32 · 4 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
The best way of cooking rabbits is to fricassee them. Cut them up, or disjoint them. Put them into a stewpan; season them with Cayenne pepper, salt and some chopped parsley. Pour in a pint of warm water (or of real broth, if you have it) and stew it over a slow fire till the rabbits are quite tender; adding (when they are about half done) some bits of butter rolled in flour. Just before you take it from the fire, enrich the gravy with a gill or more of thick cream with some nutmeg grated into it. Stir the gravy well, but take care not to let it boil after the cream is in, lest it curdle. Put the pieces of rabbit on a hot dish, and pour the gravy over them.
A PRETTY DISH OF VENISON.
Cut a breast of venison in steaks, make quarter of a pound of butter hot, in a pan, rub the steaks over with a mixture of a little salt and pepper, dip them in wheat flour, or rolled crackers, and fry a rich brown; when both sides are done, take them up on a dish, and put a tin cover over; dredge a heaping teaspoonful of flour into the butter in the pan, stir it with a spoon until it is brown, without burning, put to it a small teacup of boiling water, with a tablespoonful of currant jelly dissolved into it, stir it for a few minutes, then strain it over the meat and serve. A glass of wine, with a tablespoonful of white sugar dissolved in it, may be used for the gravy, instead of the jelly and water. Venison may be boiled, and served with boiled vegetables, pickled beets, etc, and sauce.
TO BROIL VENISON STEAKS.
Let the gridiron become hot, rub the bars with a bit of suet, then lay on the steaks, having dipped them in
70 Motbeb'b Cook Boos.
rolled crackers or wheat flour, and set it over a bright, clear, but not fierce fire of coals; when one side is done, take the steak carefully over the steak dish, and hold it so that the blood may fall into the dish, then turn them on the gridiron, let it broil nicely; set a steak dish where it will become hot, put on a bit of butter the size of an egg for each pound of venison, put to it a salt spoon of salt, and the same of black pepper, put to it a tablespoonful of currant jelly, made liquid with a tablespoonful of hot water or wine, lay the steaks on, turn them once or twice in the gravy, and serve hot. Or they may be simply broiled, and served with butter, pepper, and salt; or having broiled one side, and turned the steaks, lay thin slices of lemon over, and serve in the dish with the steaks,
BEEFSTEAK AND KIDNEY PUDDING.
Two pounds of romp-steak, two kidneys, seasoning to taste of salt and black pepper, suet crust made with milk (see Pastry), in the proportion of six ounces of suet to each one pound of flour.
Mode: Procure some tender romp-steak (that which has been hung a little time), and divide it into pieces about an inch square, and cut each kidney into eight pieces. Line the dish (of which we have given an engraving) with crust made with suet and floor in the above proportion, leaving a small piece of crust to overlap the edge. Then cover the bottom with a portion of the steak and a few pieces of kidney; season with salt and pepper (some add a little flour to thicken the gravy, but it is not necessary), and then add another layer of steak and kidney, and seasoning. Proceed in this manner till the dish is full, when pour in sufficient water to come within two inches of the top of the basin. Moisten tbe edges of the crust, cover the podding over, press the two crusts together, that the gravy
Motheb'b Cook Book. 71
Records on this page
Fricasseed RabbitsA Pretty Dish of VenisonBeefsteak and Kidney PuddingHash of Cold Meat