Boiled Rabbit
From The hearthstone; or, Life at home, 1883
Serves 3
Cooking time varies based on the rabbit's size and age.
Presented as published in 1883. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 285. The excerpt below is the record exactly as published.
Boiled Rabbit. — For boiling, choose rabbits with smooth and sharp claws, as that denotes they are young ; should these be blunt and rugged, the ears dry and tough, the animal is old. After empty- ing and skinning it, wash it well in cold water, and let it soak for about one-quarter of an hour in warm water to draw out the blood. Bring the head round to the side, and fasten it there by means of a skewer run through that and the body. Put the rabbit into sufficient hot water to cover it ; let it boil very gently until tender, which will be in from one-half to three-quarters of an hour, according to its size and age. Dish it, and smother it either with onions or liver- sauce, or parsley and butter ; the former is, however, generally pre- ferred to any of the last-named sauces. When liver-sauce is preferred, the liver should be boiled for a few minutes and minced very finely, or rubbed through a sieve before it is added to the sauce. A very young rabbit will require to be cooked one-half hour ; a large one three-quarters of an hour; an old one one hour or longer. Stewed Rabbit. — Cut a rabbit
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