Civet of Rabbit

Ingredients

• one moderate-sized rabbit
• a quarter of a pound of bacon
• an onion
• a shallot
• a small carrot
• a small turnip
• a bunch of parsley
• a sprig of thyme
• a bay leaf
• a dozen champignons
• a pint of stock
• a table-spoonful of flour
• a glass of claret
• a lump of sugar

Method

1. 1

   Wash, dry, and cut the rabbit into pieces.

2. 2

   Fry bacon, then rabbit in the same fat.

3. 3

   Remove rabbit, add onion, shallot, carrot, turnip, parsley, thyme, and bay leaf.

4. 4

   Fry for 2-3 minutes, return rabbit, add champignons and stock.

5. 5

   Season and add flour mixed with water.

6. 6

   Simmer for 30 minutes until tender.

7. 7

   Add claret and sugar, serve with sauce over rabbit.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 325. The excerpt below is the record exactly as published.

Civet of Rabbit. Sally Lunns. Baked Omelet. Mashed Potatoes. Dry Toast. Stewed Celery. Brown and White Bread Corn-flour Blancma'uge. and Butter. Lemon Syrup. Milk Porridge. Cheese. Marketing. For the Day.— One fine Ostend Rabbit, or two Rabbits, if necessary ; Potatoes ; Celery ; a small tin of Champignons ; half a pound of Bacon. If one Rabbit only is required, part of the Bacon is' for breakfast to-morrow. For To-morrow.— Fresh Sheep’s Kidneys, one for each person ; Sea Biscuits ; a loin of Pork to be pickled for December 11th. Breakfast. — Fried Ham (March 5th) ; Fried Eggs (March 5th); Sally Lunns (June 4th) ; Milk Porridge (June 13th). Luncheon. — Scrag end of Mutton (January 14th.); Baked Omelet (August 6th). Dinner. — Palestine Soup. — Wash and pare the artichokes and put them into a stewpan with a slice of butter, two or three strips of bacon rind, and two bay leaves. Cover the pan closely and let the artichokes sweat for ten minutes or less. Shake the pan once or twice to keep them from sticking. Pour on cold water to cover the artichokes, and boil them gently till soft. Bub them through a sieve, mix the liquor in which they were boiled with them, and add boiling milk to make the pur6e like gruel. Season with pepper and salt. Make the soup hot. Heat the cream separately, and mix the two at the moment of serving. If there is any stock made from rabbit bones or chicken bones it can be used instead of water. Really, however, stock is not needed, and the soup is whiter when it is not used. If the artichokes are old a little sugar should be put with them. Civet of Rabbit, — Wash, dry, and cut up one moderate-sized rabbit into neat pieces. Cut up a quarter of a pound of bacon also into neat rashers. Fry the bacon gently, take it up, and fry the rabbit in the same fat. Take up the rabbit, put back the bacon, and add an onion, a shallot, a small carrot, a small turnip, a bunch of parsley, a sprig of thyme, and a bay leaf. Turn all over in the fat for two or three minutes, put back the pieces of rabbit, and add a dozen champignons and a pint of stock ; some of that left from the scrag of mutton will answer excellently. Season the civet with pepper and salt, and put with it a table-spoonful of flour mixed smoothly with water. Stir it till it boils and simmer for half an hour, or till the 418 A YEAR'S COOKERY. rabbit is tender. Add a glass of claret and a lump of sugar

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