Rabbit Galantine

Ingredients

• Bone a rabbit entirely
• fillets of two other rabbits
• an equal quantity of bacon, minced
• salt
• pepper
• pounded spice
• two carrots
• three onions
• two bay-leaves
• a little thyme
• parsley
• a ladleful of stock
• half a bottle of white wine
• a little salt

Method

1. 1

   Bone the rabbit, mince the meat with bacon and seasonings.

2. 2

   Lay the rabbit open, spread forcemeat, and fill with tongue and bacon.

3. 3

   Tie it up, place in a braising pan with vegetables, wine, stock, and simmer for two hours.

4. 4

   Remove, cool, glaze, and serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 122. The excerpt below is the record exactly as published.

Rabbit Galantine. Bone a rabbit entirely (except the head) ; take away the meat of the thick part of the thighs ; lard with seasoned bacon tips ; mince the meat taken off with the fillets of two other rabbits ; take an equal quantity of bacon, minced, mix the minces together, add salt, pepper, and pounded spice ; lay the rabbit open on a cloth ; season, and spread a layer of the forcemeat all over it ; on this place o 2 212 THE THOROUGH GOOD COOK. red tongue and bacon tips, in small pieces ; proceed thus alternately until the rabbit is quite full ; then form it as well as you can ; tie slices of bacon all over it, wrap it in the cloth, and tie it again ; lay slices of bacon in a braising-pan, put in the rabbit, a knuckle of veal, the bones of the rabbit, two carrots, three onions (one stuck with eloves), two bay-leaves, a little thyme, parsley, scallions, half a bottle of white wine, a ladleful of stock, and a little salt

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