Rabbit (a la Minute)

Ingredients

• two or three ounces of butter
• a fresh young rabbit
• a blade of mace
• two table-spoonfuls of chopped parsley
• three or four mushrooms
• a little pepper
• a little salt
• a dessert-spoonful of flour

Method

1. 1

   Cut the rabbit into neat joints.

2. 2

   Dissolve butter in a stewpan, add rabbit pieces, brown them, then cover with stock or water.

3. 3

   Add pepper, salt, mace, parsley, and mushrooms.

4. 4

   Simmer until done, thicken gravy with flour before serving.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1428. The excerpt below is the record exactly as published.

Rabbit (a la Minute). — Cut a fresh young rabbit into neat joints. Dissolve two or three ounces of butter in a stewpan, put in the pieces of rabbit, and turn them about until they are lightly browned all over. Pour over them as much stock or water as will cover them, and add a little pepper and salt, a blade of mace, two table-spoonfuls of chopped parsley, and three or four mushrooms if these are to be had. Let aU simmer gently together until the rabbit is done enough, and, ten minutes before it is taken from the fire, thicken the gravy with a dessert-spoonful of flour

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