Rabbit, Marinaded and Roasted

Ingredients

• a plump young rabbit
• a glassful of vinegar
• a glassful of port
• a sliced onion
• twenty peppercorns
• a bay-leaf
• three pounded cloves
• good veal forcemeat

Method

1. 1

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

2. 2

   Fill with forcemeat, truss, and baste with marinade.

3. 3

   Roast over a clear fire, basting liberally.

4. 4

   Serve with lemon juice and gravy.

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.

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, and three jDOundcd cloves. Let the rabbit lie in this marinade for an hour or two, and turn and baste it two or three times. Fill it with good veal forcemeat

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