Boiled Rabbit with Onion Sauce

Ingredients

• a dozen white onions
• half a quarter of a pound of butter
• half a spoonful of flour
• cream or milk, but cream is preferable
• some salt
• some pepper

Method

1. 1

   Skin and skewer the rabbits, then soak in warm water to extract blood.

2. 2

   Boil in salted water for about an hour.

3. 3

   For the sauce, peel and chop onions, boil in salted water, drain, and chop finely.

4. 4

   Fry in butter until water is gone, add flour, mix, and moisten with cream or milk.

5. 5

   Boil down, season, and cover the rabbits with the sauce.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1431. The excerpt below is the record exactly as published.

a dozen white onions, cut off the tops and tails, then cut them into six pieces each, put them to boil in boiling water and a little salt ; when nearly done, drain them on a sieve, put them into a clean towel, squeeze out the water, then chop them very fine ; put them into a stewpan with half a quarter of a pound of butter, let them fry to drain the water away ; then put half a spoonful of flour, mix well together, and moisten with cream or milk, but cream is preferable ; next let this sauce boil down on a sharp fire, put some salt

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