Rabbit Croquettes

Ingredients

• the meat from the remains of roast rabbit
• a third of its weight in lean ham
• a slice of fresh butter
• one or two tablespoonfuls of thick cream or white sauce
• a little salt

Method

1. 1

   Mince the rabbit meat and ham, season with salt and nutmeg.

2. 2

   Heat butter in a pan, add the mixture and stir for 5-6 minutes.

3. 3

   Cool, shape into balls, brush with oil, roll in egg and breadcrumbs, and fry until crisp.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1433. The excerpt below is the record exactly as published.

Rabbit, Croquettes of.— Pick the meat from the remains of roast rabbit, and free it from skin and sinew. Mince finely, adding to it a third of its weight in lean ham, and season with pepper, salt, and grated nutmeg. Put the mixture into a stewpan with a slice of fresh butter and one or two table-spoonfuls of thick cream or white sauce, and stir over a gentle fire for five or six minutes. Taste if it be nicely seasoned, and spread it on a dish to cool. If liked, one or two mushrooms or truffles can be added to the forcemeat. Divide the pre- paration into portions of an equal size, mould these into the shape of corks or balls, brush over with oil, roU them in egg and bread- crumbs, and fry in hot fat till they are crisp and lightly browned. Drain them, sprinkle a little salt

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