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Rabbit Matelote
From Cassell's dictionary of cookery, 1892
Serves 4
Serves 4-5.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1440. The excerpt below is the record exactly as published.
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 souj) and a glassful of white wine. When the liquid boils, jjut in the pieces of rabbit, together with a little bacon cut into dice, a bunch of mixed herbs, and some mush- rooms. When about done enough, brown some button onions
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