Rabbit, Marinaded and Roasted

Ingredients

• Skin, empty, and wash a plump young rabbit
• a glassful of vinegar
• a glassful of port
• a sliced onion
• twenty peppercorns
• a bay-leaf
• three pounded cloves

Method

1. 1

   Marinate the rabbit in vinegar, port, onion, peppercorns, bay-leaf, and cloves for 1-2 hours.

2. 2

   Fill with veal force-meat, truss, and roast while basting with marinade.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 210. The excerpt below is the record exactly as published.

a bay-leaf, a slice of fat bacon, Y2 oz. of butter rolled in flour, and a little pepper and salt. Simmer gently for half an hour, then remove the twine from the sweetbreads, strain and thicken the gravy if necessary, and fill the vol-au-vent with the fricassee. The sauce must be very thick or it will soften the light pastry. Pigeons with Young Green Pease. — Cut off the heads and feet of six fat pigeons. Split the skin of the neck from the back, and cut the neck close to the breast, having a care not to tear off the skin. Remove the crop. Make a very small incision crosswise at the lower part of the stomach, and clean the inside perfectly. Save the liver. Do not wash the birds but clean them with a damp towel. This method of cleansing is much better for any fowl than to wash it in a pan of water. By the newer method the fowls retain their flavor. Now put the liver back inside, and dust with one salt-spoonful of salt and half of this quantity of pepper. Truss the birds by folding first the skin on the back of the neck. Pass a trussing-needle through the legs and tie them very close to the body, so as to give them a plump appearance. Cut into small squares Yz lb. of bacon, and parboil. Five minutes’ cooking will be sufficient. Drain and put same into a low sauce- pan with one table-spoonful of butter. Cook five minutes. Now remove the bacon. Put the pigeons in the gravy and cook for ten minutes, browning them all over. Sprinkle over one table-spoonful of flour, stirring well to mix the flour thoroughly with the gravy. Pour slowly over the fowl one quart of warm broth, stirring all the time, to blend it well with the smooth gravy. Put the bacon back, add one quart of freshly shelled pease, one bunch of new green onions cut one inch in length, and one salt- spoonful of pepper. Salt is unneces- sary if broth has been used. Cover the saucepan. Cook slowly but con- stantly for forty minutes. The pig- eons should be turned once during the cooking. When finished, re- move the strings, and place the birds on a hot platter, with the pease placed around, and with the gravy poured over. If broth is not at hand, one teaspoonful of diluted beef extract in one quart of warm water may be used instead. To this should be added one level teaspoonful of salt. Quail, Boned. — Bone a dozen birds ; stuff them in shape with sweetbreads or oysters, sew them up, roll in but- tered paper, put in a pan with white stock sufficient to cover them, and let cook until tender. Take them up, remove the paper, glaze them. Ar- range on a border of potatoes on a large dish; pour mushroom sauce in the centre. Quail, Roast. — Truss the quail in the ordinary way. Place a vine- leaf upon the breast of each, over this lay two or three thin slices of fat bacon, and fasten these on securely with strong twine. Put the birds into a stewpan, just large enough to hold them, with as much butter as will keep them well basted, and when they Rabbit a la Creole GAME Rabbit, Barbecued are browned on one side turn them to the other, until they are equally colored all over. When they are done enough, pour a cupful of thick cream over them, and sprinkle bread- crumbs, browned in butter, upon them. Time, a quarter of an hour to roast the birds. Rabbit a la Creole. — Take a fat young rabbit, remove the skin from the fillets and haunches, and lard them with strips of fat bacon. Take the bones out of the hind legs, and flatten them to the body. Lay the rabbit in a baking-pan, dredge with salt and pepper, pour over melted butter, and set in a very hot oven for twenty minutes. Baste frequently. Pour over a teacupful of cream, and let cook five minutes longer. Take up on a heated dish, add a table-spoonful of butter and a teaspoonful of minced parsley; strain, and pour over the rabbit. Rabbit, Fried. — Cut into neat pieces. Flour these well, and fry in plenty of boiling dripping till they are brightly browned. 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 teaspoonful of lemon-juice, if this is liked. Serve very hot. Fried bacon is a suitable accom- paniment to this dish. If there is any suspicion that the rabbit is stale, it should be thrown into boiling water, and kept boiling quickly for five or six minutes, then drained, cooled, and cut up as above. Time to fry, ten to fifteen minutes. Rabbit, Matelote of (a French recipe). — Take a rabbit, cut it up, and fry it in a little butter. Make a roux, which should be thinned with weak soup and a glassful of white wine. When the liquid boils, put in the pieces of rabbit, together with a little bacon cut into dice, a bunch of mixed herbs, and some mushrooms. When about done enough, brown some button onions in butter, moistening with the sauce from the rabbit. Place the rabbit in the centre of the dish, arrange the onions and mushrooms round it, strain the sauce over, and serve. Rabbit a la Minute. — Cut a fresh young rabbit into neat joints. Dis- solve 2 or 3 ozs. of butter in a stewpan, put in the pieces of rabbit, and turn them about until they are lightly browned all over. Pour over them as much stock or water as will cover them, and add a little pepper and salt, a blade of mace, two table-spoonfuls of chopped parsley, and three or four mushrooms if these are to be had. Let all simmer gently together until the rabbit is done enough, and ten minutes before it is taken from the fire thicken the gravy with a dessert- spoonful of flour. Serve very hot. A glassful of sherry may be added to the sauce or not. Time altogether, forty minutes. Rabbit, Marinaded and Roasted (a German recipe). — 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, and three pounded cloves

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