Jugged Rabbits

Ingredients

• 2 Rabbits
• ½ lb. Pickled Pork
• 1 Onion
• 1 fagot of Herbs
• 1 pint Gravy
• 10 oz. Flour
• 1 tablespoonful Red Currant Jelly

Method

1. 1

   Wash and joint the rabbits, cut the pork into slices, layer in a baking jar with pork and rabbit.

2. 2

   Add sliced onion, herbs, and peppercorns.

3. 3

   Cover and cook in a moderate oven for two hours.

4. 4

   Arrange meat on a hot dish, strain gravy, thicken with flour, stir in jelly, flavor, and pour over the rabbits.

5. 5

   Serve.

Nutrition per serving

As published

This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 208. The excerpt below is the record exactly as published.

JUGGED RABBITS. 2 Rabbits Is. i lb. Pickled Pork . . . . ^d. 1 Onion . . . . . • 1 i^/ 1 fagot of Herbs . . . . J ^^ ' 1 pint Gravy . . . . .1 ioz. Flour >^d. 1 tablespoonful lied Currant Jelly . J Total Cost— Is. 4:\d. Time— Two Hours. Wash and joint up the rabbits and cut the pork into slices ; lay some of the pork over the bottom of a baking COOKERY RECIPES, #c. 341 jar, and on this some joints of rabbit ; continue in layers until all the meat is in, then put in the onion, sliced up, the fagot of herbs, and a few peppercorns. Cover down closely, stand in a moderate oven, and cook for two hours. Take up the meat and arrange nicely on a hot dish, strain the gravy into a saucepan, thicken with the flour, and when it boils stir in the jelly. Flavour to taste, pour it over the rabbits, and serve. BREAKFAST DISH OF BEEF. ^ Slices of Cold Roast Beef (underdone) i^d. i gill Melted Butter Sauce . . . \d. i gill Gravy or "Water . . ."1 Salt and Pepper L 1/7 1 tablespoonful Walnut Ketchup or [ * • Vinegar J 1 tablespoonful Red Currant Jelly . \d. Total Cost— Co'. Time— Half an Hour. Cut some thin slices of beef and lay them in a saucepan or basin, mix the melted butter sauce, gravy, jelly, and ketchup together, and pour over them. Cover down closely and stand the saucepan in a larger one, half full of boiling water, and steam for half an hour. Put the meat into a dish and pour the sauce over it. SOUBISE CUTLETS. 2 lbs. Neck Chops . . . . 5d. l|oz. Butter \\d. 1 oz. Flour

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