IRabbtt en Casserole

Ingredients

• Wash and wipe a good-sized rabbit
• containing butter
• sliced onions
• about a pint of stock
• besprinkle with a heaped-up table-spoonful of flour
• add a small bouquet garni

Method

1. 1

   Divide rabbit into joints, lard with bacon, fry in casserole with butter and onions until browned.

2. 2

   Sprinkle with flour, moisten with wine and stock, boil, then cook in oven until tender.

3. 3

   Remove bouquet and serve.

As published

This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 33. The excerpt below is the record exactly as published.

IRabbtt en Casserole. Wash and wipe a good-sized rabbit, divide it into joints, lard the legs and breast portion with strips of bacon. Fry the pieces in an earthen- Casserole Cookery 09 ware casserole containing butter, sliced onions and bacon cut into cubes or dice. When of a nice light brown colour, season with salt and pepper, besprinkle with a heaped-up table-spoonful of flour. Stir over the fire till the flour has acquired a chestnut brown tint, then moisten with a glass of white wine (Chablis or Sauterne), add a small bouquet garni, and about a pint of stock

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