Babbit with Cucumber

Ingredients

• the remains of a cold roast rabbit
• a fine cucumber
• a little salt
• a spoonful or two of vinegar
• two ounces of fresh butter
• a bunch of parsley
• a sprig of thyme
• a bay-leaf
• a small bunch of chives
• a little flour
• a quarter of a pint of good gravy or stock

Method

1. 1

   Cut rabbit into strips.

2. 2

   Slice cucumber thinly, sprinkle with salt, and drain.

3. 3

   Pour vinegar over cucumber and let sit.

4. 4

   In a saucepan, combine cucumber with butter, parsley, thyme, bay-leaf, and chives.

5. 5

   Brown slightly, add flour, then gravy.

6. 6

   Simmer, add rabbit, heat through, and serve hot.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1457. The excerpt below is the record exactly as published.

Babbit with Cucumber.— Cut the meat from the remains of a cold roast rabbit into neat strips, and lay it aside. Slice a fine cucumber very thinly. Sprinkle a little salt over it, and lay it between two dishes for an hour. Drain the water from it, pour over it a sjioonful or two of vinegar, and let it remain for another hour. Pour off the vinegar, and put the slices of cucumber into a saucepan with two ounces of fresh butter, a bunch of parsley, a sprig of thyme, a bay-leaf, and either an onion or a small bunch of chives. Shake the saucepan over -the fire, till the cucumber is slightly browned. Dredge a little flour over it, pour upon it a quarter of a pint of good gravy or stock

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