Rabbit a la Tartare

Ingredients

• a rabbit
• an onion
• some parsley
• a few mushrooms
• chives
• egg
• bread-crumbs

Method

1. 1

   Bone and cut rabbit, steep with onion, parsley, mushrooms, and chives.

2. 2

   Season, dip in egg and breadcrumbs, and broil.

Nutrition per serving

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.

Rabbit a la Tartare. Have a rabbit boned, cut it in pieces, put it to steep for an hour with an onion, some parsley, a few mushrooms and chives, all chopped finely ; add pepper and salt to taste and a few drops of oil, then dip each piece of rabbit in egg and bread- crumbs and broil. Ragouts for an Entrde. Take some small dariole tins and line them thinly with batter made with a quarter pound of Vienna flour, two eggs, and rather more than a table- spoonful of salad oil ; mix into a paste with a good half tumbler of cold water and see that the batter is smooth and not lumpy. Fry these in a saucepan with plenty of fat in it, and not too hot when the moulds are first put in. They must be done one at a time, and as soon as the cup is put into the grease it 26 TEMPTING DISHES. should be twisted round and round with a knife. When cooked the batter mould will easily slip out. Brush the outside of the cases with the white of an egg and sprinkle over a little finely chopped parsley or coralline pepper. Fill the moulds with any kind of white meat cut up in dice shapes and mixed with white sauce ; a few button mushrooms cut up and mixed in is an improvement. Risotto. Parboil some well-washed rice in boiling water for five minutes, draining and drying it on a cloth, then fry it a light brown with a little chopped onion and butter, and stew it till tender in enough well-seasoned soup to cover it well. It must be watched very closely, and the saucepan must be shaken to prevent burning. When done put it into a buttered mould with shreds of cold chicken, tongue or ham well shaken down, dust it with grated cheese, and brown it in the oven ; or slices of mushrooms or a little tomato sauce are used as variations from the tongue or chicken. Roulades of Mutton. Remove the fillet from a loin of mutton, trim away all skin and fat. Flatten the fillet with the cutlet- bat and cut it lengthways into slices as thin as possible ; divide these into neat pieces three inches long. Sprinkle each with pepper and salt and finely chopped parsley ; roll them up tightly, dip into beaten egg and then into bread-crumbs

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