Rabbit Fritters

Ingredients

• a cold rabbit
• parsley
• chives
• thyme
• a clove of garlic
• salt
• pepper
• a bayleaf
• a glass of Chablis
• the juice of a lemon
• flour
• boiling fat

Method

1. 1

   Cut rabbit into small pieces, sprinkle with herbs, salt, pepper, and pour over Chablis and lemon juice.

2. 2

   Soak for two hours, dredge with flour, and fry in boiling fat until golden.

3. 3

   Drain and serve with sauce made from soaking liquid, stock, and thickening.

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 29. The excerpt below is the record exactly as published.

Rabbit Fritters. Cut the meat from a cold rabbit into small pieces, put them in a pie-dish and sprinkle over them parsley, chives, thyme, and a clove of garlic, all chopped very fine, salt, pepper, and a bayleaf ; pour over all a glass of Chablis and the juice of a lemon. Let the pieces of rabbit soak in this for two hours, then take them out, dredge them well over with flour, and throw them into boiling fat

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