Boiled Rabbit a la Bregitta

Ingredients

• Skin, clean, wash, and dress the rabbit
• onions
• carrots
• bay leaves
• pepper
• salt

Method

1. 1

   Put in a pot with sufficient water to cover it, onions, carrots, bay leaves, pepper, and salt, and let simmer slowly from one to one and a half hours, according to size and age of the rabbit.

2. 2

   When done, carve in pieces, arrange on a platter — one piece resting on top of another, and serve all around little white shallots, carrots, and some of the juice the rabbit cooked in.

3. 3

   Serve with potatoes and green vegetables with a creamed horseradish sauce at the side.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 363. The excerpt below is the record exactly as published.

onions, carrots, pepper, and salt. Cook for ten minutes — well covered; take up and put on a broiler. Glaze with a brown Perigord sauce made from the juice they have cooked in. Put in oven five minutes, uncovered, and decorate with white cream sauce and truffles. Put a paper frill on each chop bone. Serve on pieces of toast with peas in the centre and a supreme sauce. Grilled Venison Cutlets a la Corinthienne Cotelettes de Venaison grillees, a la Corinthienne Cut very thin slices from the leg of venison, put on a broiler and broil until golden brown on both sides. Arrange on a platter; pour AMERICAN COOK BOOK over some melted butter; sprinkle with chopped parsley. Serve with sauce corinthienne as a breakfast, luncheon, or supper dish. Ragout of Venison ( Rogout de Venaison ) a la Hammond Select a loin of venison; cut in large dices; put in hot water with pepper, salt, bay leaves, some onions, and large pieces of carrots; cook from one to two hours. In the meantime, while the meat is cooking, take some carrots cut in pieces, onions, and string beans (cut in thin slices across); cook nice and green. When the vegetables and meat are done, put one tablespoon butter in a saucepan, add one tablespoon flour, two cups of broth from the venison. Cook and stir until well dissolved; color with kitchen bouquet golden brown, then add the venison. Remove the onions, large pieces of carrots, and bay leaves. Let the venison simmer in the gravy for about half an hour, slowly; skim well. Dish in the centre of the platter, mix the vegetables with the rest of the gravy and pour all around; garnish with parsley. Serve with currant jelly for luncheon or dinner. Mousse of Venison ( Mousse de Venaison) a la Ericsson Put about three-quarters of a pound of venison through the machine five or six times, add the whites of two eggs, press it through a very fine sieve, put in a saucepan in a bowl of ice and stir until it begins to get cold. Then mix milk and cream, and put it gradually into the mousse, beating it all the time. When about half quantity of milk and cream has been used, add some pepper and salt and a little sherry; then add some more milk and cream; try a little on hot water on the stove, and if too hard, add some more cream. Try again and again until the mousse is of the right con¬ sistence. Butter a ring mould; decorate with truffles and Spanish pepper, fill with the mousse of venison, put in a pan of hot water, let simmer slowly ten to fifteen minutes — well covered. Turn out on a platter on a paper doily; garnish with parsley. Serve with truffle sauce in the centre, as an entree for luncheon or dinner. Timbale of Mousse of Venison, a la Hollandaise Mousse de Venaison en Timbale, a la Hollandaise Butter timbale cups, decorate with truffles and Spanish pepper, fill with the mousse of venison; cook in oven, in hot; water, from eight to ten minutes — well covered. Serve with a hollandaise sauce as an entree for luncheon or dinner. THE SWEDISH, FRENCH, Quenelles of Mousse of Venison with Mushroom Sauce Quenelles de Mousse de Venaison, Sauce Champignon [See recipe: Mousse of Venison.] Put a tablespoonful in hot water and poach; take out, leave to get cold; when cold, dip in egg and bread crumbs and fry in very hot fat until golden brown. Arrange on a paper doily; garnish with parsley; dish up in circular style with brown sauce in the centre. Serve with mushroom sauce at the side. Similar cold dishes can be made from venison as from lamb and mutton. RABBIT {LAPIN) Roast Stuffed Rabbit a la Europeenne Lapin roti et farci a la Europeenne Select a young rabbit, cut head and feet off; skin; open; draw; wash well, put in sour milk or water with a little vinegar and salt for about four hours. Then wash again, and stuff with veal mousse. Veal Mousse. To one pound veal take half pound sausage meat. Put through machine three or four times; add one small cup bread crumbs, half cup cold cream sauce, two tablespoons sherry, juice of an onion, pepper and salt to taste, and whites of three eggs — mix well, and fill. Put the rabbit together with skewers, tie legs close to body; put in a pan with some onions, pepper, salt, and some fat bacon on top; roast for about one to one and a half hours — if oven is too hot, take care not to let it burn. Cover the rabbit and let roast for about one hour, then remove cover and let it roast until golden brown around — basting it quite often. When done, put on a hot platter. Make a gravy from the pan the rabbit roasted in; remove the fat from the pan, add one tablespoon flour, then some stock or broth, stir until well dissolved and cooked; color with kitchen bouquet; strain it through a very fine strainer in a sauce¬ pan, add three-quarters cup good port wine, let it simmer for a few minutes and skim. When serving the rabbit, garnish it with pyramids of sweet potatoes. Serve with potatoes, green vegetables, and port wine sauce, as a roast for luncheon or dinner. Boiled Rabbit ( Lapin bouilli) a la Bregitta Skin, clean, wash, and dress the rabbit

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