Rabbit, Fried

Ingredients

• a young rabbit
• Flour these well
• a slice of butter
• a small shallot finely minced
• a table-spoonful of good sauce
• a tea-spoonful of lemon-juice
• a little pepper and salt

Method

1. 1

   Skin, empty, wash, and soak a rabbit, cut into pieces.

2. 2

   Flour and fry in boiling fat until browned.

3. 3

   Serve with a butter sauce made from shallot, sauce, and lemon juice.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1435. The excerpt below is the record exactly as published.

a slice of butter and a slice of lard in a sr.uccpan, and fry the pieces of rabbit in the fat. AVTien they are nicely browned, take them out, and lay them aside. Mince thi-ee onions finely, fry them imtil brown, and put them with the rabbit. Stir a dessert-spoonful of flour into the fat, and beat it with the back of a wooden spoon until it is quite smooth, and of a bright brown colour. Moisten gradually with as much stock or water as is required to make it of the con- sistency of thick cream, and add to it a bunch of parsley, a sprig of thjmie, two bay-leaves, a little salt and pepper, and a clove of garlic, if this is liked. Put in the pieces of rabbit, and let all simmer gently together until the rabbit is sufficiently dressed. Just before the fricassee is served, put into it a glassful of claret or port. Time, one horn-. Probable cost, 3s. Sufficient for fom- or five persons. Babbit, Fricasseed, White. — Skin, empty, and wash a nice young rabbit, and let it soak in lukewarm water for an hour. Drain it, and cut it into neat joints convenient for serving. Put it into a stewj^an, pour over it as much wliite stock or water as will barely cover it, and add two onions, a bunch of sweet herbs, half a blade of mace, the peel of half a lemon, and a little salt. Simmer all gently together for thi'ee-quarters of an hour, lift out the pieces of rabbit, and put them aside. jMix a dessert-spoonful of flour very smoothly with a tea-cupful of milk or cream, add a tea-cup- ful of the gravy, and put the liquor into a clean saucepan with a slice of butter rolled in flour. Stir it until it boils, then let it simmer gently until it is so tliick that it will coat the spoon. Put the pieces of rabbit into this sauce, and let them get quite hot. Add pepper and salt if required, and at the last moment stir the juice of a lemon into the sauce. Ai-range the pieces of rabbit on a hot dish, pour the sauce over, and garnish with cut lemon. This fri- cassee Avill be very much improved if a dozen or more blanched mushi-ooms are simmered -with the gravy ten minutes before it is taken from the fire. Time, one hour. Probable cost, 3s. Sufficient for foui' or five persons. Babbit, Fricasseed, White (another and a superior way). — Prepare a rabbit as in the last recipe. Dissolve two ounces of butter in a stewpan, sprinkle a little salt and pepper over the pieces of rabbit, put them into the saucepan, and with them a dozen button onions and half a pint of blanched mush- rooms. Let all simmer gently in the butter for three or four minutes, shaking the sauce- pan frequently, in order to keep the pieces of rabbit from acquiring any colom-. Dredge two ounces of flour over them, pour on them haK a pint of stock or water, and add a glassful of sherry or madeira, if liked. Lot the fricassee boil, then di-aw it to the side of the fire, and let it simmer gently for half an hour, or longer if the rabbit is large. Carefully remove the scmn and the fat as they rise to the surface. Season the gTavy with a little salt and pepper, if required, and add a little grated nutmeg, a pinch of cayenne, and a lump of sugar the size I of a marble. Beat the yolks of two eggs with a quarter of a pint of cream, take the fiicassee from the fire for one minute, then stir a small portion of the gravy into the cream, and after- wards mix it with the rest. Stir over the fire till it is quite hot, but on no account allow it to boil after the eggs are added. At the last moment stir in a table-spoonful of lemon-juice. Arrange the pieces of rabbit on a hot dish, place the mushrooms and onions round them, and poiu' the sauce over all. Garnish with cut lemon. Serve very hot. Time, one hour or more. Probable cost, 4s. Sufficient for four or five persons. BAB (687) RAB Rabbit, Pried. — Skin, empty, wash, and soak a young rabbit, and cut it into neat pieces the size of an egg. Flour these well, and fry in plenty of boiling diipping till they are brightly browned, moving them about con- stantly that they may be equally dressed. Lay a slice of butter on a hot dish, and stir into this a small shallot finely minced, and a table-spoonful of good sauce, with a tea-spoonful of lemon- j uice, if this is liked. Arrange the pieces of rabbit neatly on a dish, and serve very hot. Fried bacon is a suitable accompaniment to this dish. If there is any suspicion that the rabbit is stale, it should be thi-own into boiling water, and kept boiling quickly for five or six minutes, then di-ained, cooled, and cut up as above. Time to fry, ten to fifteen minutes. Probable cost, rabbit, 7d. to 9d. per pound. Sufficient for three or four persons. Rabbit, Fried

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