Browned Rabbit

Ingredients

• One rabbit
• six thin slices of bacon
• one laurel leaf
• one sprig of thyme
• one table-spoonful of chopped parsley
• one table-spoonful of flour
• one and one half glasses of brandy
• one tea-spoonful of salt
• one salt-spoonful of pepper
• one gill of stock

Method

1. 1

   Cut rabbit into joints and sprinkle with flour.

2. 2

   Cook bacon in a frying-pan, then remove and brown rabbit pieces.

3. 3

   Add thyme, laurel, and parsley to the stew-pan with bacon.

4. 4

   Pour stock, pepper, and salt into the frying-pan, stir until boiling, then pour over rabbit and simmer for one hour.

5. 5

   Strain gravy over rabbit before serving.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 45. The excerpt below is the record exactly as published.

browned rabbit, also the salt, pepper, and herbs. Stir all well together, then squeeze over it the lemon-juice, adding also the Harvey's sauce, sherry, and last of all the stock. STEWED KIDNEY — BRAISED FILLET OF VEAL. 59 Cook slowly for one hour, stirring constantly meantime, as the perfection of this preparation lies in preserving its exceeding clryness without letting it burn. NOTE.— Only a young rabbit is suitable for this dish, as an old one requires too long for the cooking. The bacon is used for this preparation because of the fine flavour which it imparts, but butter may be substituted for it in cooking the rabbit, if more convenient or desirable. Stewed Kidney. — One pair of ox-kidneys, one ounce of butter, one and one-half ounce of flour, one half ounce of flour of rice, three gills of second stock, one tea-spoonful of salt, one half tea-spoonful of pepper, one dessert-spoonful of mushroom catchup, six drops of caramel. Begin by washing the kidneys thoroughly in cold water. Dry them well in a towel, and cut into very thin slices. Prepare upon a plate the flour, pepper, and salt, into which dip eadi piece separately ; and melting the butter in a fry- ing-pan, when the blue smoke arises brown the kidney therein. As the pieces of kidney become brown, remove them from the butter into a stew-pan, and when all are thus trans- ferred, put the stock into the frying-pan, and stir until it boils. When boiling, pour the stock over the kidney in the stew-pan, and let all cook over a very slow fire for an hour and a half. At the end of this time, put the flour of rice into a bowl, moisten it with the catchup, add the caramel, and pouring this into the stew-pan with the kidneys, cook all together for half an hour longer. Serve in a covered dish. Braised Fillet of Veal— Three pounds of fillet of veal, one quarter of a pound of fat bacon, one and one-half pint of stock, one carrot, one turnip, one head of celery, one tea-spoonful of whole white pepper, one tea-spoonful of salt. Cut the bacon into thin strips about two inches in length and one-third of an inch in width. Place next the fillet 60 MEATS. upon a board, and with a sharp knife take off the skin, then threading a larding-needle with the bacon, lard the top of the fillet with it as thickly as possible. When the veal is larded, cut the vegetables into small pieces and put them into a braising or ordinary copper stew-pan. Pour over them then the stock, add to this the pepper-corns and salt, and lay the fillet upon the vegetables, which should be arranged thickly enough to lift the meat quite above the stock. Place the braising-pan now over a quick fire, and baste the fillet constantly until the stock boils. Cover the fillet then with a sheet of greased kitchen-paper cut to the size of the braising-pan, close the lid of the pan, and place it in a quick oven, where it must remain for an hour and a quarter. While in the , oven, the lid of the pan and the paper covering should be raised and the fillet basted at frequent intervals with the stock. At the expiration of the hour and a quarter, remove the fillet to a hot platter and put the braising-pan over "a quick fire, until the stock is reduced to half the quantity, when it should be poured through a strainer around the meat and all hurried quickly to the table. NOTE. — The secret of successful larding lies in cutting the strips of bacon long, and taking a deep, long stitch with the larding-needle. Browned Kabbit. — One rabbit, six thin slices of bacon, one laurel leaf, one sprig of thyme, one table-spoonful of chopped parsley, one table-spoonful of flour, one and one half glasses of brandy, one tea-spoonful of salt, one salt- spoonful of pepper, one gill of stock. Cut the rabbit in neat joints, and sprinkle over them the flour. Place in a frying-pan the bacon, and cook it slightly on both sides ; take them out of the frying-pan and place them in a stew-pan. The pieces of rabbit must now be placed in the frying-pan and browned to a nice light brown. As each piece browns, remove it and place it in the stew- pan; add the thyme, laurel leaf, and parsley. Pour now into the frying-pan the stock, pepper, and salt, and stir all over the fire till boiling. When boiling, pour this over the RABBITS STEWED IX WHITE SAUCE — CURRIED RABBIT. 61 rabbit in the stew-pan, add the brandy, and allow all to simmer very slowly for one hour. Remove the pieces of rabbit, place them on a dish, and strain the gravy over. Rabbits Stewed in White Sauce.— Two young rabbits, one pint white stock, two onions, the rind of half a lemon, one gill of cream, one ounce of butter, half an ounce of flour, the juice of half a lemon, one tea-spoonful of salt, one salt- spoonful of pepper

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