Giblottes of Rabbit

Ingredients

• two young rabbits
• pieces of breast of bacon
• a little butter
• a bunch of parsley
• green onions
• a bay-leaf
• a clove

Method

1. 1

   Skin and cut rabbits into pieces.

2. 2

   Blanch bacon, fry until brown, then remove.

3. 3

   Fry rabbit pieces, add flour and veal gravy, boil, and add bacon, parsley, green onions, thyme, bay-leaf, and clove.

4. 4

   Simmer for an hour, skim, and serve with sauce.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1437. The excerpt below is the record exactly as published.

cloves, a. bunch of parsley, a sprig of thyme, a bay -leaf, and a Httle pepper and salt. Pour over these ingredients as much good stock as will barely cover them, and simmer all very gently together, carefuUy removing the scum as it rises, until the galantine is done enough, that is, until it can be easily pierced with a skewer. Let the galantine get cold in the liquor in which it was stewed. Lift it out, strain the liquor, boil it down until it is so far reduced that it will form a jelly when cold, and clarify with white of egg. Poiu- this jelly upon plates, that it may set firm, brush- ing one or two coats of it over the galantine to serve as glaze. Dish the galantine on a white napkin, and garnish with the savoury jelly, cut into dice, cubes, stars, &c. A galantine is always served cold. Time to simmer, thi-ee or four hours. Probable cost of rabbits, 7d. to 9d. per pound. Rabbits, Giblottes of— Take two young rabbits to make a giblotto ; but, observe, they must be both ahke as to quality ; if you put a young one with an old one, the young one will be done to rags, while the other one will be scarcely done at aU. Skin them, and cut them into pieces. Have ready some pieces of breast of bacon cut into the shape of small corks, which are to be blanched so that they may not be briny. Fry them in the stewpan with a little butter to give them a hght brown coloui-. Take the bacon out of the stewpan, and put the members of the rabbits into it : when made firm, take them out also; thi-ow a good handful of flour with the butter into the ste-nqian, let it get a little brown ; ' next moisten with some veal gravy. Let the sauce boil a little, to see whether it is not too thick ; if so, you will never be able to skim off the fat, and accordingly it will never be of a good colour. "WTien sufficiently stewed, put in the members, bacon, a bunch of parsley and green onions, thjTne, bay-leaf, clove, &:c. &c. ; and when the sauce has boiled for an hour, skim it well, and put the members into another clean stewpan, and drain the sauce through a tammy ; then take some turned mushrooms and some small onions, and fry ^«m white in butter ; let let them boil for a quarter of an houi' in the RAB ( 688 ) BAB sauce. When you are going to send up to table, first dish the members, next the small white onions, and then put the bacon and the mush- rooms over. Take off the fat and scum, other- wise there can be no good cooker}^; and cover the whole with the sauce when reduced. — Ude. Rabbit Klosse.— Mince finely the white meat of a cold-di-essed rabbit. Soak an equal quantity of bread in cold milk or water, squeeze it diy, and mLx it with the minced meat. Cut one or two slices of fat bacon into small squares, and fry them gently. Add the minced meat, and stir in one or two eggs. Let the mixture cook a few minutes. Turn it out on a dish, and when cool add two more eggs. Form it into balls the size of an egg, and be careful to handle them lightly, and to dip the fingers frequently in water while doing so. When wanted drop these gently into boiling water, and boil them until they are set. Lift them out with a skimmer, pile them in the centre of a small dish, and surround them with fried potatoes. Send any piquant sauce or gravy to table with them. Time to boil, about ten minutes. Rabbit, Larded. — Skin, empty, and wash a fat young rabbit, cut oft' its head, and divide the body into four equal parts. Lard the fleshy part of each portion with thin strips of fat bacon, fry the quarters in hot fat till they are lightly browned, and lay them aside. Put about a pint and a half of nicely-flavoured and seasoned stock into a saucepan, thicken with a dessert-spoonful of brown thickening, and let it simmer gently until it is smooth and of the consistency of cream. Stir into it a glassful of sherrj' or madeira, add the rabbit, and let it remain until it is thoroughly hot without boiling. Put the meat on a hot dish, pour the gravy over it, and garnish with cut lemon and parslej'. Time, half an hour, exclusive of the time required for making the stock. Probable cost, 2s. 6d., without the wine. Sufiicient for three or four persons. Rabbit, Marbled (to be eaten cold- suitable for breakfast, luncheon, or supper). — Take a couple of fine rabbits. Skin, empty, and wash them ; take out the livers and kidneys, and fry them in plenty of hot fat till they are tender and darkly coloured, then lay them aside. Put the rabbits into boiling water, and let them remain in it for five minutes. This is to blanch them. Take them up, drain them, put them into a stewpan, pour over them as much cold water as will cover them, and add an onion stuck with four cloves, n bunch of parsley, a sprig of thyme, a bay-leaf

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