Gibelotte

Ingredients

• the Rabbit
• a quarter of a pound of leanish bacon
• half an ounce of butter
• an ounce of flour
• a gill of Marsala
• twelve peppercorns
• six sprigs of parsley
• a clove of garlic
• two dozen button onions

Method

1. 1

   Marinate Rabbit pieces in oil, vinegar, onion, peppercorns, and parsley for 12 hours.

2. 2

   Fry bacon, then Rabbit in the same pan.

3. 3

   Dredge with flour, add broth and Marsala, season, and boil.

4. 4

   Add garlic and onions, simmer until cooked, and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 204. The excerpt below is the record exactly as published.

GIBELOTTE 295 Gibelotte. — Some -writers of cookery books imagine tbat Gibelotte is the French word for Giblets. The word has nothing to do with Giblets, but is the name for an excellent ragout of Rabbit, peculiar to France. Wyvern’s way of making it cannot be improved upon. Cut up the Rabbit for stewing, and put the pieces in a simple marinade composed of two tablespoonfuls of salad oil, four of red wine vinegar, an ounce of finely-chopped onion, twelve peppercorns, and six sprigs of parsley. Keep this in a cold place for twelve hours. When the time comes for cooking the Gibelotte, take a quarter of a pound of leanish bacon, cut it into dice, and fry them with half an ounce of butter in a stewpan till coloured. Now take out the bacon, and put in the pieces of Rabbit, let them fry in the butter and bacon fat for six minutes. Then return the bits of bacon, dredge an ounce of flour over the Rabbit, let this brown, and then cover the pieces with broth and a gill of Marsala. Season with pepper and salt, add a bouquet of sweet herbs, and bring to the boil for three minutes. Then add a clove of garlic (for English palates a shallot), and two dozen button onions

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