Aspic of Rabbit

Ingredients

• Cook slowly, until tender, in 3 pints of water and I cup of wine vinegar, 2 fine rabbits
• adding a teaspoonful of salt
• j4 as much peppercorns
• 4 white onions, fried in butter
• and }4 a lemon
• add enough beef stock to make 2 quarts
• a packet of gelatine soaked in a little hot water

Method

1. 1

   Cook rabbits in water and vinegar, strain, add beef stock and gelatine, boil, cool, and set.

2. 2

   Make forcemeat with liver, ham, eggs, breadcrumbs, and bake.

3. 3

   Slice when cold.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 41. The excerpt below is the record exactly as published.

ASPIC OF RABBIT. (Austria.) Cook slowly, until tender, in 3 pints of water and I cup of wine vinegar, 2 fine rabbits, adding a teaspoonful of salt, j4 as much peppercorns, 4 white onions, fried in butter, and }4 a lemon. This will require about an hour. Strain through a sieve, and add enough beef stock to make 2 quarts, a packet of gelatine soaked in a little hot water

Cook this with the app: pantry check, scaling, and the assistant.