Rabbit Catalane

Ingredients

• ONE rabbit
• half a gill of oil
• two ounces of butter
• four ounces of lean ham
• one small onion minced
• four ounces of rice
• three ripe tomatoes
• two pimentos
• one small bouquet garni
• one gill of white wine
• one pint of rich seasoned stock
• seasoning

Method

1. 1

   Cut the rabbit into neat joints; trim and wipe them and fry in hot oil.

2. 2

   Fry the ham, add onion, fry to golden, then add rice and fry.

3. 3

   Add tomatoes and pimentos, moisten with wine and stock, cook gently for half an hour.

4. 4

   Take out half the rice, arrange rabbit in remaining rice, add bouquet garni, season, cover with remaining rice, and cook in oven for about twenty-five minutes.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 31. The excerpt below is the record exactly as published.

RABBIT CATALANE /~\NE rabbit, half a gill of oil, two ounces of butter, four ounces of lean ham, one small onion minced, four ounces of rice, three ripe tomatoes, two pimentos, one small bouquet garni, one gill of white wine, one pint of rich seasoned stock and seasoning

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