Plain Roast Rabbit

Ingredients

• a plum young rabbit
• one or two rashers of fat bacon
• an ounce of lean ham or bacon
• a small slice of fresh butter
• a table-spoonful of chopped carrot
• a tea-spoonful of chopped onion
• an inch or two of celery
• a small sprig of thyme
• a bay-leaf
• half a tea-spoonful of peppercorns
• a pinch of powdered mace
• a tea-spoonful of ketchup
• a table-spoonful of vinegar
• half a tea-spoonful of essence of anchovy
• a quarter of a pint of stock
• a glass of sherry
• a table-spoonful of flour
• a spoonful of sugar

Method

1. 1

   Skin and wash the rabbit.

2. 2

   Truss it firmly, tie bacon over the back, and roast over a clear fire, basting well.

3. 3

   Prepare sauce by browning ham with butter, carrot, onion, celery, thyme, bay-leaf, peppercorns, and mace.

4. 4

   Add ketchup, vinegar, and essence of anchovy, simmer, then add stock and sherry.

5. 5

   Thicken with flour and sugar, boil, and serve hot.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1449. The excerpt below is the record exactly as published.

plumj) young rabbit. Truss it firmly, the fore-legs backwards, the back-legs forwards, and the head fixed in an upright position by means of a string passing across the shoulders. Tie one or two rashers of fat bacon over the back, put the rabbit down to a clear fire, and baste it well until done enough. Put it on a hot dish, remove the skewers, garnish with slices of fried bacon, and send to table with a sauce prepared as follows : — Cut an ounce of lean ham or bacon into dice. Put these into a stewpan with a small slice of fresh butter, a table-spoon- ful of chopped caiTot, a tea-spoonful of chopped onion, an inch or two of celery, a small sprig of thyme, a bay-leaf, half a tea-spoonful of pepper- corns, and a pinch of powdered mace. Stir these ingredients with a wooden spoon over a gentle fire until they aie well browned. Pour over them a tea-spoonful of ketchup, a table- si^oonful of vinegar, and half a tea- spoonful of essence of anchovy. Simmer all gently together for ten minutes, add a quarter of a pint of stock, and a glass of sherry, and simmer again until the sauce is pleasantly flavoured. Add a dessert-spoonful of brown thickening, or- failing this a table-spoonful of flour mixed smoothly with a little cold -water, and a spoon- ful of sugar browning. Boil a few minutes longer, and serve very hot. Time to roast the rabbit, three-quarters of an hour to one hour ; less if the rabbit be small. Probable cost of rabbit, 7d. to 9d. per pound. Sufficient for four or five persons. Rabbit, Roast, To Carve. — Proceed in the same way ais for hare {see Hare, lioast, To Carve). Rabbit, Roasted, Sauce for (a sauce for a roasted rabbit used by King Henry the Eighth). — Take a handful of washed parsley, mince it small, boil it with butter and verjuice upon a chafing-dish, season it with sugar and a little pepper " grosse beaten;" when it is ready, put in a few crumbs of white bread amongst the other. Let it boil again till it be thick, then lay it in a platter, like the breadth of three fingers, lay on each side one roasted conny (rabbit) or more, and so serve them. — From John Partridge's " Treasure of Commodious Conceits and Hidden Secrets." Fourth Edition, 1584. Rabbit Salad. — Cut the flesh of a roasted rabbit into neat slices, and let these lie in a marinade composed of a table-spoonful of vinegar

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