French Stewed Rabbits

Ingredients

• Skin and clean the rabbits ; cut into pieces
• Heat 3 tablespoonfuls of drippings
• add the rabbits, i onion
• s of garlic sliced
• I bay-leaf
• a sprigs of paisley
• and thyme
• add i cup of hot water

Method

1. 1

   Brown rabbits in drippings with onion, garlic, bay leaf, parsley, and thyme.

2. 2

   Add hot water and cook slowly until tender.

3. 3

   Thicken sauce with flour and butter, add a glass of daiet, boil, and serve.

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 33. The excerpt below is the record exactly as published.

Heat a tablespoonfuls of drippings in a pan ; add the cabbage ; cover and let stew with 2 apples, and I onion chopped fine. Then brown I tablespoonful of flour in hot butter; add J4 cup of water mixed with vinegar. Season with salt, pepper and sugar to taste. Pour the sauce over the cabbage ; let simmer ten minutes. Add j4 cup of red wine ; let boil up and serve hot. December II. — Venison a la Francaise. SeasoD venison steaks with salt, pepper and lemon-juice. Put in a saucepan with a tablespoonfuls of hot butter. Add i onion, 2 bay-leaves, i clove of garlic and a sprig of parsley minced fine. Let brown ; then add ^ can of mushrooms, some thyme chopped fine and a glass of claret. Cover and let simmer until tender. Serve with toasted croutons and currant jelly. IS. — Italian MacaronL Boil macaroni in salted water until tenda. Drain. Then heal z tablespoonfuls of butter in a saucepan ; add the macaroni, }i cup of chopped boiled tongue, )4 cup of chopped mushrooms, Ji cup of grated cheese. Cover, let get very hot. Then mix a highly seasoned tomato-sauce with a small glass of wine ; let boil up and pour over the macaroni. Serve hot with roast veal. 13' — Russian Stuffed Tong;ue. Take fresh beef-iongue ; make an incision with a sharp knife and fill with chopped onions, bread-crumbs, a lump of butter, sage, December thyme, salt and pepper. Sew up and let boil until nearly done. Remove the skin. Then stick cloves all over the tongue, and let cook until tender. Add 2 tablespoonfuls of vinegar and r tablespoonful of butter. Serve, gar- nished with sliced beets, olives and sprigs of parsley. 14. — Hungarian Dumplinga. Mix 3 eggs with i tablespoonful of water, a pinch of salt and enough sifted flour to make a stiff dough. Roll out on a well-floured baking-board as thin as possible. Cut iuto three-inch squares and fill with the following mixture: i cup of cottage cheese; mix with I tablespoonful of butter, 3 beaten eggs, sugar, cinnamon and nutmeg to taste. Fill the dumplings, press the edges well together. Boil some milk, seasoned with a pinch of salt and sugar to taste. Lay in the dumplings and boil until done. Serve with the sauce. 15.— German Stewed Fish. Clean the fish. Cut into large slices; salt well and sprinkle with black pepper and let stew with sliced onion, some celery and parsley. Add a few slices of lemon; let Ikcembo' cook fifteen minutes to the pound ; then mix I tablespoonful of flour with a ubicspoonfuls of butter; add to the fish. Let cook five minutes more and serve hot or cold. i& — French Stuffed Partridge. Clean, singe and draw young partridges. Season and stuff each bird irith chopped oys- ters well seasoned, and sprinkle with parsley. Put a small piece of butter in each bird; place the birds in a baking-pan; cover with thin slices of bacon ; add a little hot water and bake in a hot oven until done. Serve with toast, ij, — Russian Pickled Herring. Soak I dozen herring over night in water; then mash the milch and roes and mix with 4 tablespoonfuls of brown sugar. Put the her- ring in a large dish with 3 large onions sliced ; make alternate layere of herring, onions and sliced lemon, 8 bay-leaves, a few cloves, whole peppers and some mustard seed. Four over all some vinegar. Ready to serve in five hours. WUl keep for one week. Serve with boiled potatoes. Decanber 18.— Hungarian Duck. Season and roast the duck ; then cut into pieces for serving. Chop the giblets; add to the gravy in which the duck was roasted, with I glass of red wine, ^ teaspoonful of paprica, a pinch of doves and the juice of a lemon. Let boil ; add the sliced duck and let simmer until tender. Serve hot; garnish with fried croutons. ig. — Venison a la Parisienne. Cut venison into pieces. Heat 3 table- spoonfuls of butter; add i onion, i bay-leaf, 2 sprigs of parsley, and 2 of thyme, all chopped fine. Add the venison, salt and pepper. Let all fry a few minutes; then add i cup of consomm^ and let simmer until tender. Add ■^ glass of sherry and yi can of chopped mushrooms. Let all get very hot and serve with toasted croutons. ao.— Jewish Boiled Fish. Clean and season a large fish with salt and pepper and let cook with i cup of vinegar, i large onion, 2 sprigs of parsley and 2 of thyme, I tablespoonful of butler, yi cup of rai- sins, a few cloves, i lemon sliced and i tea- December spoonful of prepared mustard. Let cook until done. Remove the fish ; add 3 large pickles chopped and ^ cup of sugar, and thicken with the yolks of a eggs well beaten. Serve hot or cold, garnished with parsley. 31.— English Stufied Duck. Clean and season the duck ; then chop the giblets. Add i onion, some celery and pars- ley. Mix with I cup of bread-crumbs and a beaten egg. Season this highly and fill the duck. Put in the dripping-pan with some hot water, ^ glass of sherry and a lump of butter. Sprinlde with fiour ; bake until done. Serve with apple-sauce. aa.— French Stewed RabUts. Skin and clean the rabbits ; cut into pieces at the joints; season well. Heat 3 table- spoonfuls of drippings in a stew-pan ; add the rabbits, i onion and s cloves of garlic sliced fine, I bay-leaf, a sprigs of paisley and thyme. Let all brown a few minutes ; then add i cup of hot water

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