Lapin au Gite

Ingredients

• the rabbit
• the liver
• the kidneys
• a few mushrooms
• parsley
• chives
• bread-crumbs
• an egg
• salt
• pepper
• a glass of red wine
• a cupful of stock
• a few small onions
• a slice or two of fat bacon
• dust it with flour

Method

1. 1

   After skinning and cleaning the rabbit, make a stuffing with the liver, kidneys, mushrooms, parsley, chives, bread-crumbs, an egg, salt, and pepper.

2. 2

   Fill the rabbit, sew it up, truss the legs and shoulders with skewers.

3. 3

   Place in a stewpan, pour over red wine and stock, dust with flour, add onions and bacon, and cook for a couple of hours.

4. 4

   Thicken and brown the gravy before serving.

As published

This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 70. The excerpt below is the record exactly as published.

Lapin au Gite. After having skinned, cleaned and paunched the rabbit, make a stuffing, using the liver and kidneys, chopping them finely with a few mush- rooms, parsley, chives, bread-crumbs and an Qg^ beaten well, and salt and pepper. Fill the body of the rabbit, sew together again, truss the ADDENDUM. 213 legs and shoulders witli tlie lielp of wooden skewers. Lay in a stewpan^ pour over a glass of red wine, a cupful of stock, dust it with flour, add a few small onions, a slice or two of fat bacon

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