Rabbit, Marinaded and Fried

Ingredients

• Cut the rabbit into neat pieces
• a table-spoonful of oil
• a table-spoonful of ravigote or tarragon vinegar
• a bunch of parsley
• a sprig of thyme
• a bay-leaf
• a little pepper
• a little salt

Method

1. 1

   Marinate rabbit pieces for 3 hours with oil, vinegar, parsley, thyme, bay-leaf, pepper, and salt.

2. 2

   Drain, roll in flour, and fry until lightly browned.

3. 3

   Serve hot with fried parsley and sauces.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1439. The excerpt below is the record exactly as published.

a sprig of thyme, a bay-leaf, and a little pepper and salt. Let them simmer gently till tender, and carefully skim the broth. Cut off the heads and necks of the rabbits, lift the flesh from the bones in large neat pieces, and lay these aside. Scrape off the remainder of the meat from the bones, take care of it, and put all the bones into a clean saucepan with the rabbit broth and half an ounce of gelatine which has been soaked for an hour in cold water. Put into this a small portion of ham or bacon, and let it simmer till done enough, then take it out, and let the gravy simmer till it is reduced to a pint. Strain the gravy through a jelly-bag, carefully clear it from fat, and if necessary clarify it with white of c^^, and season it well. Mince the scrapings of the meat with an equal quantity of fat bacon, add the weight of the meat in finely -grated bread- crumbs, season the mixture with salt, pepper, nutmeg, and powdered herbs, bind it together with egg, and form it into balls the size of a small nutmeg. Throw these into boiling water till they are set — they will take about ten minutes. Dip a deep mould into cold water, pour into this a small portion of the gravy just before it jellies, and let it flow round and round until it begins to set. Arrange the pieces of rabbit in this, together with the ham or bacon cut into stiijjs, the liver and kidney sliced, the forcemeat balls, and one or two hard-boiled eggs cut into quarters. Be -careful not to pack the ingredients closely, but to leave room for the jelly to flow in amongst them, and also in placing the pieces to contrast the colours, that the mould may look pretty when it is turned out. Pour the jelly overall, and set the mould in a cool place. When wanted, turn it upon a dish, and it is ready for servdng. Time, four or five hours. Probable cost of rabbits, 7d. to 9d. per pound. Sufiicient for a large dish. Rabbit, Marinaded and Baked (a Gei-man recipe) . — Skin, empty, and wash a fine rabbit, and let it lie for three or four hours in a marinade composed of a glassful of port or claret, a glassful of vinegar, a sliced onion, twenty peppercorns, a bay-leaf, end three pounded cloves. Turn and baste it three or four times. Tie slices of fat bacon across its back, fill it or not with veal forcemeat, lay it in a deep earthen dish, and pour the marinade upon it. Lay some large pieces of dripping upon it, bake in a moderate oven until done enough, and baste thi-ee or four times with the marinade. Half an hour before it is done enough pour a quarter of a pint of new milk over it, and baste the rabbit with this. Place it on a hot dish, take out the skewers, squeeze a little lemon- juice over it, and garnish with slices of lemon. Time to bake, three-quarters of an hour to one hour. Probable cost of rab- bits, 7d. to 9d. per pound. Sufficient for foui- or five persons. Rabbit, Marinaded and Tried.— Cut the rabbit into neat pieces the size of an egg. Lay these in a deep pan with a table-spoonful of oil, a table-spoonful of ravigote or tarragon vinegar, a bunch of parsley, a sprig of thj-me, a bay-leaf, and a little pepper and salt. Let them remain for three hours, turning them about at intervals that they may be equally flavoured. Drain them, roll them in flour, and fry tiU they are lightly browned. Serve very hot, garnish with fried parsley, and send tomata sauce, piquant sauce, or maitre d'hotel sauce to table with them. Time to fiy, ten to fifteen minutes. Probable cost, 2s. Sufiicient for four or five persons. Rabbit, Marinaded, and Fried in Batter. — Prepare the rabbit, and let it lie in a marinade as in the last recipe. When making the marinade make at the same time a batter for frying as follows :— Work a quarter RAB ( C89 ) RAB of a pint of water unci a pinch of salt into five ounces of flour. ]Mix two table-spoonfuls of oil with the yolks of two eggs, add the mixture to the paste, and beat all together till the batter is quite smooth. It ought to be a little thicker than cream ; if necessary a little water may be added to it, but this will depend upon the fiuality of the floiu-. A few minutes before the batter is to be used add to it the whites of tho eggs beaten to a firm froth. A quarter of an hour before the rabbit is wanted dip each piece into the batter, and fry in hot fat till it is crisp and brightly browned. Serve the pieces on a hot dish, and send tomato, piquant, or maitre d'hotel sauce to table in a tureen. If preferred, the marinaded rabbit can bo dipped in egg and bread-crumbs, instead of batter, before being fried. Time to fry, ten to fifteen minutes. Probable cost, '2s. 6d. Sufficient for four or five persons. Rabbit, Marinaded and Roasted (a German recii^e). — Skin, empty, and wash a plump young rabbit, and lay it in a deep dish with a glassful of vinegar, a glassful of port, a sliced onion, twenty peppercorns, a bay-leaf

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