Jugged Rabbit

Ingredients

• the rabbit
• 2 oz. of butter
• two tablespoons of mushroom ketchup
• a bunch of herbs
• one onion
• a thickening of flour

Method

1. 1

   Cut rabbit into joints, fry in butter with forcemeat balls until browned.

2. 2

   Place in a stew-pot, cover with stock, add seasonings and herbs.

3. 3

   Cover and bake for 2 hours.

4. 4

   Serve with strained gravy and red currant jelly.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 50. The excerpt below is the record exactly as published.

Jugged Rabbit. — After the rabbit is prepared, cut it up into joints, and fry it in a saucepan with 2 oz. of butter and forcemeat balls. When the rabbit is nicely browned put it into an earthen- ware stew-pot with a lid and cover it with some stock, add pepper, salt, mace, and a bunch of herbs, one onion, two tablespoons of mushroom ketchup, and a thickening of flour

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