Gratin of Rabbits

Ingredients

• a couple of rabbits that have been roasted
• a spoonful of flour
• powder crumbs of bread
• melted butter

Method

1. 1

   Cut meat from roasted rabbits, mince finely, and mix with reduced sauce.

2. 2

   Line a dish with soft bread, fill with mince, level, cover with bread crumbs, baste with butter, and brown with a salamander.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 158. The excerpt below is the record exactly as published.

Gratin of Rabbits. Take a couple of rabbits that have been roasted; cut off the whole of the fleshy parts ; then pare those parts that have sinews about them ; mince the meat very fine, and put this mince into a smooth sauce reduced ; take a little of the liquor, which gratinez (this means to boil it in a silver dish till it sticks at the bottom without burning). When the preparation is cold, stick a border of soft bread all round the inside of the dish, and put your mince into the middle ; level it well with a knife ; powder crumbs of bread over it, which baste with melted butter ; then put crumbs a second time, and baste with butter again. Now make it brown all over with a salamander, because if you were to put the dish into an oven hot enough to give it a colouring, the gratin would burn. Keep it hot, and send it up either with slices of bread fried in butter all round the dish, cut in the shape of corks, or Avith flowerets made of puff-paste. £84 THE THOROUGH GOOD COOK. 4. Rabbits a la Venetienne. Take three nice young rabbits ; skin and empty them ; then cut them into pieces in the following manner : — Take off the shoulders, separate the head from the neck, and divide tlie back into four parts : take off the legs also, and cut each of them into two pieces. Have ready half a pottle of mushrooms chopped very fine, with parsley and shallots, also chopped fine. Put a small lump of butter into a stew-pan with a little rasped bacon ; add the sweet herbs, etc., with a little salt, pepper and allspice ; let them stew for a short time on a slow fire. When these are sufficiently fried, put in the rabbits, and keep them on the fire till they are sufficiently done. Then take the limbs out from the seasoning, and lean the stew-pan sidewa3'S, to skim the fat that comes uppermost ; put a spoonful of " turned " sauce, or, if you have none, a small teaspoonful of flour,

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