Brown Rabbit Soup
From Modern cookery, in all its branches, 1884
Serves 7
Optional thickening can be added with rice-flour or browned flour.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 57. The excerpt below is the record exactly as published.
BROWN RABBIT SOUP. Cut down into joints, flour, and fry lightly, two full grown, or three young rabbits ; add to them three onions of moderate size, also fried to a clear brown ; on these pour gradually seven pints of boiling 7/ater, throw in a large teaspoonful of salt, clear off all the scum with care as it rises, and then put to the soup a faggot of parsley, four not very large carrots, and a small teaspoonful of peppercorns
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