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Rabbit and Eel, Matelote of
From Cassell's dictionary of cookery, 1892
Serves 4
Time, half an hour to simmer the rabbit, etc.
Presented as published in 1892. 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
Nutrition per serving
233Calories
16 gProtein
32 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories233 kcal
Protein16 g
Carbohydrates32 g
Fiber8.3 g
Sugars12 g
Total Fat7 g
Saturated Fat2 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol19 mg
Sodium3095 mg
Potassium1319 mg
Calcium78 mg
Iron3.3 mg
Magnesium57 mg
Phosphorus355 mg
Zinc2.1 mg
Copper1.1 mg
Manganese1.2 mg
Vitamin D77 mcg
Vitamin C12 mg
Vitamin A68 mcg
Vitamin E0.4 mg
Vitamin K11 mcg
Vitamin B60.5 mg
Vitamin B120.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)12 mg
Folate91 mcg
Choline71 mg
Caffeine0 mg
Water495 g
Estimated from matched ingredients across 4 servings.
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 and Eel, Matelote of .—Take a plump young rabbit, a fine eel, and three or four slices of bacon. Skin, empty, and wash the rabbit, cut it into small joints, and if the head is to be used, split it in halves, and take out the eyes. Skin and empty the eel, and di^^de it into short lengths. Fry the rabbit and eel in hot fat, together with the bacon cut into dice, till all are brightly bro\\Tied and half cooked ; take them up, set them aside, and in the same fat frj^ half a dozen button onions or two moderate-sized onions sliced, and a dozen button mushrooms if these are to be had. When these also are browned, put them in a clean saucepan with the fried rabbit and eel, and mix as much flour with the hot fat as is required to make a smooth paste. Moisten this with stock or water to make gravy of the consistency of cream, put into this the fried meat, onions, and mushrooms, and add the liver and heart of the rabbit, a bunch of sweet herbs, and a little pepper and salt if required. Simmer aU gently together till the rabbit is tender. When done enough, pile the rabbit in the centre of a dish, arrange the pieces of eel and the bacon round it, and keep the meat hot. Strain the gravy, put a glassful of wine
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