Boiled Rabbit a la Maintenon

Ingredients

• a young rabbit
• enough white stock
• a bouquet garni
• a stick of celery
• a shalot
• an onion
• a few peppercorns
• a carrot
• six mushrooms
• pieces of white foolscap paper
• butter
• a little piece of fat bacon

Method

1. 1

   Cut rabbit into joints and place in a stewpan with white stock, bouquet garni, celery, shalot, onion, peppercorns, carrot, and mushrooms.

2. 2

   Simmer for half an hour, drain, butter pieces of paper, sprinkle rabbit, and lay bacon on each.

3. 3

   Roll in paper and broil until bacon is cooked.

4. 4

   Serve in papers and thicken gravy to serve in a tureen.

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 28. The excerpt below is the record exactly as published.

Boiled Rabbit a la Maintenon. Cut a young rabbit into neat joints, and put them in a stewpan with enough white stock just to cover them ; add a bouquet garni, a stick of celery, a shalot, an onion, a few peppercorns, a carrot, and six mushrooms. Let all simmer slowly for half an hour, or it might be a little longer, then take them up and drain them ; then cut as many pieces of white foolscap paper as there are pieces of rabbit, butter them, sprinkle the pieces of rabbit, and lay on each a little piece of fat bacon

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