Rabbit Gateau

Ingredients

• the remains of baked rabbit
• a slice of bacon
• half the weight in stale crumb of bread
• soak this in milk
• yolk of egg
• white of egg beaten to a stiff froth
• half a pint of nicely flavoured stock
• a dessert-spoonful of corn-flour
• a glass of sherry

Method

1. 1

   Pick all meat from the bones of the rabbit, mince with bacon.

2. 2

   Soak bread crumbs in milk, squeeze dry, and pound with the minced rabbit.

3. 3

   Season with pepper and salt, bind with egg yolk, and mix in beaten egg white.

4. 4

   Steam in a buttered tin for 1.5 hours.

5. 5

   Thicken stock with corn-flour, add sugar browning and sherry.

6. 6

   Serve the gateau with gravy.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 199. The excerpt below is the record exactly as published.

Rabbit Gateau. Compdte of Cherries. Bread Dinner. Sole au Gratin. Veal Stew Piquante New Potatoes, Green Peas. Roly-poly Pudding. Cheese. Marketing. For tlio Day.— One pound of Kentish Cherries; a shoe of Veal from the Fillet, weighing two and a half or three pounds ; a small Cucumber ; a Lettuce ; New Potatoes ; Green Peas. For To-morrow.— A pint of freshly-boiled Shrimps ; a small tin of Corned Beef. Bespeak a Lamb’s Fry for to-morrow. Breakfast. — Broiled Kidneys (January 29th); Fried Potatoes (February 2nd) ; Oatmeal Porridge (January 25th). Luncheon. — Rabbit Gateau. — Take the remains of baked rabbit, pick all the meat from the bones, and leave out the hard outer skin and the sinews, which will be a valuable addition to the stock-pot. Weigh the meat, put a slice of bacon with it, if there is any, and mince all finely together. Take half the weight in stale crumb of bread ; soak this in milk, squeeze it dry, and pound ’it with the minced rabbit ; season with pepper and salt. Bind the mixture A YEAR'S COOKERY. 251 together with yolk of egg, and at the last moment mix in the white of egg beaten to a stiff froth. Turn the preparation into a plain tin mould well buttered, put a greased paper on the top, and steam the gateau for an hour and a half as puddings are steamed (March 28tlr). Take half a pint of nicely flavoured stock (this can be made with a portion of the rabbit bones if necessary) ; thicken it by boiling in it a dessert-spoonful of corn-flour mixed smoothly with a little cold water ; add a few drops of sugar browning, and a glass of sherry

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