Rabbit Cake

Ingredients

• the white meat from two young rabbits
• an onion
• a bunch of sweet herbs
• a little pepper
• a little salt
• one or two spoonfuls of cream
• the weight of the meat in fat bacon
• a bunch of parsley
• a sprig of thyme
• a bay-leaf
• a little pepper
• the yolks of two or three eggs

Method

1. 1

   Stew rabbit bones with water, onion, herbs, and seasonings.

2. 2

   Strain and thicken with flour and butter, adding cream.

3. 3

   Cook rabbit in melted bacon, mix with herbs, pound, and mold.

4. 4

   Steam until cooked, cool, and serve with aspic jelly.

Nutrition per serving

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1431. The excerpt below is the record exactly as published.

a little salt. An hour is sufficient to boil them if they are young. Make the sauce as follows : — Peel a dozen white onions, cut off the tops and tails, then cut them into six pieces each, put them to boil in boiling water and a little salt ; when nearly done, drain them on a sieve, put them into a clean towel, squeeze out the water, then chop them very fine ; put them into a stewpan with half a quarter of a pound of butter, let them fry to drain the water away ; then put half a spoonful of flour, mix well together, and moisten with cream or milk, but cream is preferable ; next let this sauce boil down on a sharp fire, put some salt and pepper to it, and make it rather thick. Drain the rabbits, and cover fhem with this sauce. — Udc. Rabbit, Boiled, To Carve. — First separate the legs and shoulders; then cut the baak across into two parts. This may readily I be accomplished by inserting the knife in the ' joint, and raising up the back with the fork. As in the case of the hare, the back of the rabbit is best worth eating. Some liver-sauce should always be served with boiled rabbit. EABBIT, BOILED, TO CARVE. Rabbit, Boudins of.— Take the white flesh of a rabbit. Free it from skin and sinew, mince finely, pound well, and make into a delicate forcemeat, by mixing with each pound of meat two ounces of butter, one ounce of fat bacon, and a dessert-spoonful of flour. Season the forcemeat with salt, pepper, and pounded mace, flavour with dressed onions or mush- rooms finely minced, and bind it together with one or two yolks of eggs. Beat till it is quite smooth. Spread it on a dish, and foi-m the forcemeat into small sausages. Put these into a stewpan, cover with boiling stock, and let them simmer gently until the forcemeat is set. Drain them, dish them in a circle, pour over them some nicely-flavoured brown sauce, and serve very hot. If liked, two or thi-ee potmded potatoes, or a small portion of panada, may be mixed with the forcemeat ; if so the flour should be omitted. This is a convenient way of using the remains of cold dressed rabbit. Time, about a quarter of an hour to boil the boudins. I'robable cost of rabbits, 7d. to 9d. per pound. Rabbit, Boudins of (a la Keinc).— Prei^are in the same manner as croquettes (.wc Rabbit, Croquettes of: M. Ude's way); roll the meat into large boudins, sausage shape, dip into egg and bread-crumbs, and fry them. Serve under them some veloute, with a little glaze of game. For croquettes or boudins a la rchic, made of fowls, rabbits, or game, if j'ou should have by you some sweetbreads, they will be a great improvement, as they make them more mellow and delicate. Rabbit, Broiled (a la Maintenon).— Cut up a fresh young rabbit into neat joints con- venient for serving. Put these into a stewpan, pour over them as much good stock as will barely cover them, and put with them a bunch of parsley, one or two sticks of celery, two onions, a blade of mace, a sliced carrot, six or eight peppercorns, and half a dozen mushrooms. Let them simmer gently for half an hour. Take them up, drain them, and let them cool. Cut as many pieces of writing-paper as there are pieces of rabbit, butter these, and lay inside each one a piece of fat bacon. Lay the rabbit on this, and sprinkle over it a little white pepper and grated nutmeg. Fold the paper round the meat, and broil the pieces of rabbit over a clear fire until the bacon has had time to cook suf- ficiently. Serve in the papers. Thicken the RAB ( 685 ) BAB yravy with a little brown thickening, and send it to table in a tureen. Time to broil the rabbit, ten minutes. Probable cost of rabbits, 7d. to 9d. per pound. Sufficient for two or three persons. Rabbit Cake (a breakfast, luncheon, or supper dish). — Take the white meat from two young rabbits. Put the bones into a saucepan, cover them with cold water, add an onion, a bunch of sweet herbs, and a little pepper and salt, and let these ingredients stew gently until the gravy is strong and pleasantly flavoured. Strain, thicken with a Little flour and butter, stir one or two spoonfuls of cream into the gravj^, and let it boil until it is smooth and of the consistency of custard. Take the weight of the meat in fat bacon, cut this into small pieces, and melt these in a saucepan over a gentle fire. In two or three minutes put the pieces of rabbit into the pan with them, accompanied by a bunch of parslej', a sprig of thjTue, a bay-leaf, and a little pepper, and stir all with a wooden spoon until the meat is sufficiently dressed. Turn the contents of the saucepan into a mortar with half the quan- tity of panada {see Panada), pound all together to a smooth paste, and rub this through a hair sieve. Moisten the forcemeat with a small quantity of the sauce made from the bones, and bind it together with the yolks of two or three eggs

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