Rabbit and Onions

Ingredients

• the rabbit
• twelve ounces of onion
• half a teaspoonful of salt
• the same of mignonette pepper
• a dessertspoonful of mixed herbs
• a sprig of parsley
• one ounce of butter
• one ounce of flour

Method

1. 1

   Cut rabbit, wash, and blanch.

2. 2

   Simmer with onions, salt, pepper, herbs, and parsley.

3. 3

   Strain broth and puree onions.

4. 4

   Make a roux with butter and flour, add broth and onion puree.

5. 5

   Serve rabbit topped with onion sauce.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 150. The excerpt below is the record exactly as published.

Rabbit and Onions. — This good old-fashioned dish is often entirely spoilt by being cooked too fast. The rabbit is tough and tasteless, and the onions half cooked. The dish requires ample time ; in fact, if Avanted for luncheon at one, it should be begun not later than half -past ten. The rabbit is infinitely better when stewed, and not boiled, and plenty of onions must be used. Cut up the rabbit, Avash the pieces in lukeAvann Avater, and then blanch them for tAvo minutes in boiling Avater to seal the juices. Drain, and put the pieces of rabbit into a steAvpan Avith tAvelve ounces of onion Aveighed after only the tAvo outer coats have been removed. Add half a teaspoonful of salt, and the same of mignonette pepper, a dessertspoonful of mixed herbs in a muslin hag, and a sprig of parsley. Cover the rabbit and vegetables with hot water, bring to the boil once, skim off scum as it rises, then ease off the fire and let the steAV simmer in a coArered pan for tAventy-five minutes. By this time it will be done. Take out the rabbit, take out the muslin bag, strain off the broth, and pass the onions through the sieve, moistening them with a little broth as you do so. Melt one ounce of butter in another saucepan, and mix into it by degrees one ounce of flour

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