Minced Rabbit

Ingredients

• the remains of a roasted rabbit
• a slice of butter
• two shalots
• a very small piece of garlic
• thyme
• a bayleaf
• a glass of light claret
• as much stock
• salt
• pepper

Method

1. 1

   Mince rabbit meat and mix with bones, butter, shalots, garlic, thyme, and bayleaf.

2. 2

   Cook, add flour, claret, and stock, boil, strain, and add minced meat.

3. 3

   Heat without boiling and serve hot.

As published

This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 12. The excerpt below is the record exactly as published.

Minced Rabbit. Take the remains of a roasted rabbit, cut off all the meat and mince it with a little roast mutton. Break the bones of the rabbit into small pieces and put them into a stewpan with a slice of butter, two shalots, a very small piece of garlic, thyme, and a bayleaf ; turn all this ^ few times over the fire, then shake in a little flour ; moisten with a glass of light claret and as much stock, and let it boil half an hour over the fire ; strain it off and TEMPTING DISHES. 25 put in the mincemeat, with salt and pepper

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