Rabbit (as cooked in Venice)

Ingredients

• Cut Up three fine rabbits
• melt i ounce of butter
• add i ounce chopped ham
• some parsley
• onion juice
• and herbs
• add ^4 cup of white broth
• and salt and pepper

Method

1. 1

   Fry the rabbit with butter, ham, parsley, onion juice, and herbs.

2. 2

   Add broth and cook until tender.

3. 3

   Strain sauce, add egg yolks and capers, and serve.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 41. The excerpt below is the record exactly as published.

RABBIT (as cooked in Venice). Cut Up three fine rabbits, melt i ounce of butter and add i ounce chopped ham and some parsley, onion juice, and herbs; fry, and add the meat. When brown, add ^4 cup of white broth and cook until tender. Strain the sauce, add the yolks of 3 eggs, a tablespoonful of capers, and salt and pepper

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