Civet of Rabbit

Ingredients

• 2 good-sized rabbits
• 1 tablespoonful salt
• 1 teaspoonful pepper
• 1/2 pint red wine
• 2 onions cut into slices
• 2 bay leaves
• 6 cloves
• 12 whole peppers
• 2 ounces fine-cut larding pork
• 2 ounces butter
• 1 ounce butter
• 1 heaping tablespoonful flour
• 1 tablespoonful lemon juice
• 1 pint of broth

Method

1. 1

   Skin and clean the rabbits, cut into pieces, and season.

2. 2

   Marinate with wine, onions, bay leaves, cloves, and pepper.

3. 3

   Fry larding pork, add butter and onions, then the rabbits.

4. 4

   Cook, then make a sauce with butter, flour, wine, and broth.

5. 5

   Serve with lemon juice and additional seasoning.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 304. The excerpt below is the record exactly as published.

Civet of Babbit.— Skin and clean 2 good-sized rabbits ; wash and wipe them dry ; carefully remove the gall from the liver, cut each rabbit into 8 pieces ; season them with 1 tablespoonf ul salt, 1 teaspoonful pepper; rub the meat and seasoning well together; then put the rabbits with the livers and hearts in a covered dish, add Ys pint red wine, 2 onions cut into slices, 2 bay leaves, 6 cloves, 12 whole peppers, cover the dish, and let it stand for several hours ; then take out the meat. Place a saucepan with 2 ounces fine*cut larding pork over the fire, fry for a few minutes ; add 2 ounces butter and the sliced onions chopped fine, cook 3 minutes ; then add the rabbits, cover and cook 20 minutes, turning the pieces over several times with a fork. Melt 1 ounce butter in a saucepan, add 1 heaping tablespoonf ul flour, stir and cook 2 minutes ; add the wine and spice the rabbits laid in and Ys pii^t of broth, cook 5 min- utes; then strain this sauce, add it to the rabbits; add 1 table* spoonful lemon juice and, if necessary, more salt; oook ten min- 462 GAME. utes longer, or until done ; serve on a hot dish in a border of bread crotltons, or serve with potato croquettes. Babbit^ Boasted. — Remove the entire skin from 2 rabbits, cut ofF the fine skin and head ; lard the surface with small strips of larding pork ; season with 1 even tablespoonf ul salt, lay the rabbits in a roasting pan, pour over 2 ounces melted butter, roast until light brown, then add Yg cupful boiling water, continue to roast, basting frequently till done. Lay the rabbits on a hot dish, remove some of the fat from the gravy ; mix 1 teaspoonful cornstarch with 1 gill of cold water, add it to the gravy, stir and cook 3 minutes ; add sufiScient broth to make a creamy sauce, cook 5 minutes ; then strain ; pour 2 tablespoonf uls gravy over the rabbits, and serve the rest in a sauce bowL Serve with red cabbage i I'allemande and potatoes i la tortonia or plain boiled potatoes. Another way is to roast the rabbits till light brown, then add gradually 1 pint sour cream and finish the same as above. If larding is too much trou- ble, season the rabbits, lay them in a roasting pan, with a few thin sliced of larding pork on top, pour over a little melted butter, roast and finish the same as above. Hasenpfidffer of Babbits* — Bemove the entire skin from 2 fine rabbits, draw, wash, and wipe them dry ; carefully remove the gall from the liver ; cut each rabbit into 8 pieces ; season them with 1 tablespoonf nl salt; place them in a covered dish, add 2 sliced onions, 6 cloves, 2 bay leaves, y^ tablespoonful whole peppers, and 10 whole allspice, cover with vinegar, and set it for 3 days in a cool place. Then place the rabbits with the vinegar, spice, and onions in a saucepan over the fire, add Yg pint of water, cook slowly until done ; then carefully remove the rabbit pieces, lay them on a warm dish. Melt 2 ounces butter in a saucepan, add 1 heaping table- spoonful flour, cook and stir 3 minutes ; strain the rabbit broth, add it to the butter and flour, cook 5 minutes, and pour it over the rabbits. At the same time peel and wash 1 quart small potatoes, place them in « saucepan, cover with 1 quart cold water, add 1 tablespoonful salt

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