Rabbit, Fried (Another Way)

Ingredients

• a young rabbit
• three table-spoonfuls of Lucca oil
• an ounce of butter
• a little pepper, salt, and powdered spice
• an ounce of flour
• half a pint of nicely-flavoured stock
• a glassful of sherry
• a shallot finely minced
• a table-spoonful of chopped parsley

Method

1. 1

   Prepare rabbit as before.

2. 2

   Heat oil and butter, add rabbit pieces, and cook until done.

3. 3

   Remove rabbit, stir flour into fat, moisten with stock and sherry, boil, strain, and return to rabbit with shallot and parsley.

4. 4

   Serve hot.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1436. The excerpt below is the record exactly as published.

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 (another way).— Prepare the rabbit as in the preceding recipe. Put three table- spoonfuls of Lucca oil into a sauce- pan with an ounce of butter, and a little pepper, salt, and powdered spice. Let the butter melt, and put in the pieces of rabbit, place the sauce- pan upon a brisk fire, and stir its contents frequently till they are sufficiently dressed. Lift them out, stii- an ounce of flour into the hot fat, and beat out any lumps that there may be with the back of a wooden spoon. Moisten this with half a pint of nicely-flavoured stock and a glassful of sherry, let it boil for five miautes, and strain it. Put it back into the saucepan with the rabbit, a shallot finely minced, and a table-spoonful of chopped parsley

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