Mock Rabbit
From With a saucepan over the sea, 1902
Serves 3
Serve hot or cold in slices.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 39. The excerpt below is the record exactly as published.
4 cup of bread-crumbs. Stir well, pour into a mould, sprinkle with crumbs on top, and a spoonful of lemon juice. Bake until brown, and turn out on a border of mashed potatoes. ITALIAN BEEP CROQUETTES. Chop very finely ^ pound of cold roast beef, add ^ pound of stale bread-crumbs which have been soaked in enough stock, i spoonful of chopped onion, fried in butter, salt, pepper, and parsley. Stir on the fire until smooth, add 2 table- spoonfuls of stewed and strained tomatoes, and the yolk of an egg. When cool, make into cro- quettes, dip in crumbs, and fry in boiling fat. Serve with mushroom or caper sauce. CHICKEN CROQUETTES (as made at the Jockey Club, Paris). For one dozen, cut ^ pound boiled chicken very fine, with j^ pound or }4 can of button mushrooms, i tablespoonful of butter, the same of flour, yolks of 2 eggs, and i glass of sherry. 109 With a Saucepan over the Sea First, fry an onion in butter, add flour, then a cup of chicken broth, the other things chopped fine, and seasoning. When it boils, add the eggs, and take off to cool. When firm, make into shape and fry. This is a very delicious recipe ; the cro- quettes are soft inside and hard outside, as they should be, if well fried. But the fat must be abundant and boiling. MOCK RABBIT. (A German supper dish.) Mix I pound of raw chopped beef, and as much lean veal, also chopped, with 4 eggs, i cup of bread-crumbs, a little salt, pepper, nutmeg, parsley, thyme, and a spoonful of onion juice
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