Hot-Pot of Rabbit

Ingredients

• a rabbit
• a bay leaf
• onion
• cover with stock

Method

1. 1

   Cut a rabbit into neat joints, put it in a stewpan with a little hot fat, onion, and a bay leaf.

2. 2

   Cook it a delicate brown, put it into a casserole dish, cover with stock, and simmer for 1 hour gently in the oven.

3. 3

   Strain off the stock, remove all the fat, make a good gravy, thickening it; put it back, and add a few slices of cooked sausages.

4. 4

   Re-heat, and serve.

As published

This recipe was extracted from Entrees made easy (1905) by Peel, C. S. Mrs., page 12. The excerpt below is the record exactly as published.

Hot-Pot of Rabbit (Hot). Cut a rabbit into neat joints, put it in a stew- pan with a little hot fat, onion, and a bay leaf. Cook it a delicate brown, put it into a casserole dish, cover with stock

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