Rabbit Broth Provençale

Ingredients

• two young rabbits
• four tablespoonfuls of olive-oil
• a clove of garlic
• two rashers of bacon
• one carrot
• two onions
• two leeks
• half a head of celery
• three quarts of cold water
• sprinkle salt and pepper to taste

Method

1. 1

   Brown the rabbits, garlic, bacon, carrot, onions, leeks, and celery in olive oil for about fifteen minutes.

2. 2

   Add cold water, boil, skim, and simmer for two hours.

3. 3

   Strain and serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 8. The excerpt below is the record exactly as published.

RABBIT BROTH PROVENgALE. The meat of young rabbits is generally tender ; it con- sequently possesses all the necessary qualities to make an excellent broth, and yields in no way, as far as taste and nourishment are concerned, to broth made out of chicken. Take two young rabbits, skin and clean them properly; cut into quarters and place in a stewpan with four table- spoonfuls of olive-oil, a clove of garlic minced fine, two rashers of bacon, one carrot, two onions, two leeks, and half a head of celery, all sliced as in No, 2. Add a "bouquet garni," and brown the lot for about fifteen minutes, stirring meanwhile with a wooden spoon to pre- vent burning; then pour in three quarts of cold water, boil, skim, and simmer for two hours, sprinkle salt and pepper to taste

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