Rabbit and White Sauce

Ingredients

• One leg or piece of the back of a rabbit
• one ounce butter
• one half ounce flour
• one gill water
• one gill milk
• one pinch pepper
• one pinch salt

Method

1. 1

   Soak the piece of rabbit one hour in strong salt and water.

2. 2

   Take it from the water, place it in a saucepan, and cover it with cold water.

3. 3

   Place the pan on the fire, and when the water boils pour it away; cover it again with water, and when it boils pour it away also.

4. 4

   Take out the piece of rabbit, melt the butter in the saucepan, add the flour, stir both well together, and then pour in by degrees the water and milk.

5. 5

   Stir all till boiling; draw the pan on one side, add the pepper and salt, and simmer slowly for one hour and a quarter.

6. 6

   Serve the piece of rabbit on a very hot dish, and pour the sauce round and over.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 188. The excerpt below is the record exactly as published.

Rabbit and White Sauce. — One leg or piece of the back of a rabbit, one ounce butter, one half ounce flour, one gill water, one gill milk, one pinch pepper, one pinch salt

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