Cutlets of Wild Rabbit

Ingredients

• the four legs of a large wild rabbit
• six ounces of rabbit meat
• one egg
• two ounces of fat bacon
• three tablespoonfuls of white sauce
• a dessertspoonful of chopped parsley
• tarragon
• chervil leaves
• wrap each in a piece of pig’s caul
• fry in clarified butter or fat

Method

1. 1

   Cut each leg into two; remove the bones and flatten with a cutlet bat.

2. 2

   Prepare a forcemeat with rabbit meat, egg, fat bacon, and white sauce.

3. 3

   Season and pass through a sieve.

4. 4

   Fry chopped herbs in butter and add to the farce.

5. 5

   Spread on rabbit legs, shape, season, wrap in caul, fry, cool, insert bones, dip in egg and breadcrumbs, fry in clarified butter, drain, and serve with tomato sauce.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 30. The excerpt below is the record exactly as published.

CUTLETS OF WILD RABBIT f 1 1AKE the four legs of a large wild rabbit ; cut -*L each into two ; remove the bones (reserve the knuckle bones for further use), and flatten with a cutlet bat. Prepare a forcemeat with six ounces of rabbit meat, one egg, two ounces of fat bacon and three tablespoonfuls of white sauce. Season with pepper, salt and aromatic spice. When pounded, pass through a sieve. Fry a dessertspoonful of chopped parsley, tarragon and chervil leaves in a little fresh butter and add to the farce. Spread the cut side of the rabbit legs with this farce ; shape them neatly in the form of cutlets ; season with a little salt and pepper ; wrap each in a piece of pig’s caul and fry a little on each side in butter. When cold, insert small bones to imitate cutlet bones ; dip in egg and breadcrumbs ; fry in clarified butter or fat

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