Boiled Rabbits

Ingredients

• a couple of Ostend Rabbits
• onion sauce

Method

1. 1

   Make a slit under the body of the rabbits and take out all that is inside.

2. 2

   Break the first joint, and cut round the skin of each leg.

3. 3

   Begin to draw off the skin at the hind legs, and draw it over the fore legs, and, last of all, over the head.

4. 4

   Wash the rabbits inside and out, and let them soak for ten minutes in lukewarm water.

5. 5

   Wipe them well, and truss them.

6. 6

   Put the rabbits into boiling water, cover them, let them boil up, skim the liquor, and simmer gently till done enough, about three-quarters of an hour to an hour.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 87. The excerpt below is the record exactly as published.

a couple of Ostend Rabbits, trussed for boiling (January 24th) ; Bacon, about two pounds, to be boiled ( see Marketing, January 3rd) ; Spanish Onions, Potatoes, Rhubarb, Apples; German Yeast. For To-morrow.— A couple of fresh, unsalted Pig’s Feet (February 7th) ; one tin of preserved Prawns. Breakfast. — Bloaters (January 3rd); Brawn (March 2nd); Brawn Sauce (January 15th) ; Bread and Milk (January 25th). Luncheon. — It is probable there will be only unsightly pieces of meat left on the mutton-bone ; these may be minced and made into mutton pies (January 3rd), or mutton tart (January 10th). ( See Note 4 below.) Remains of Suet Dumpling , Toasted. — Cut the dumpling into neat slices half an inch thick. Place these on the pins of a Dutch-oven, and toast them before the fire til.' hot through and lightly browned. Or, if preferred, put them in a dripping-tin and make them hot in the oven. Serve on a hot dish, with treacle or jam. Dinner. — Boiled Rabbits. — If requested to do so, the poulterer will skin and truss the rabbits. Should he omit the business, however, proceed as follows : — Make a slit under the body, and take out all that is inside. Break the first joint, and cut round the skin of each leg. Begin to draw off the skin at the hind legs, and draw it over the fore legs, and, last of all, over the head. Take out the eyes ; wash the rabbits inside and out, and let them soak for ten minutes in luke¬ warm water. Wipe them well, and truss them, with the hind legs for¬ ward, the fore legs backward, the head fastened to the side by means of a skewer passed through the eyes and body. Put the rabbits into boiling water, as much as will cover them ; let them boil up, skim the liquor, and simmer them gently till done enough. They will take from three-quarters oi an hour to an hour. Lift them upon a hot dish, and cover them quite over with onion sauce

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