Jugged Rabbit

Ingredients

• Clean a rabbit
• one-half pound of salt pork
• one ounce of butter
• one tablespoon of flour
• half pint of claret
• half pint of broth
• eight small onions
• a bunch of sweet herbs
• a clove of garlic
• two or three cloves

Method

1. 1

   Clean a rabbit, disjoint it, cut the body in four pieces, cut one-half pound of salt pork in small pieces, put them in a stew-pan with one ounce of butter and toss it over the fire until the butter has melted; then put in the pieces of rabbit and fry until lightly browned.

2. 2

   Sprinkle on one tablespoon of flour, pour in half pint each of claret and of broth, add eight small onions, a bunch of sweet herbs, a clove of garlic, two or three cloves, and place the stew-pan over the fire until it boils; then move to one side and allow to simmer gently until tender.

3. 3

   When cooked, place the pieces of rabbit on a hot dish, arrange the onions around them, strain the cooking liquor through a hair sieve and serve.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 31. The excerpt below is the record exactly as published.

JUGGED RABBIT. Clean a rabbit, disjoint it, cut the body in four pieces, cut one-half pound of salt pork in small pieces, put them in a stew-pan with one ounce of butter and toss it over the fire until the butter has melted ; then put in the pieces of rabbit and fry until lightly browned. Sprinkle on one tablespoon of flour, pour in half pint each of claret and of broth, add eight small onions, a bunch of sweet herbs, a clove of garlic, two or three cloves

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