Rabbit, Minced (another way)

Ingredients

• Take the meat from the remains of a cold-dressed rabbit
• half a pound of veal
• a slice of lean ham
• a large spoonful of bacon-fat or lard
• as much milk as will cover them

Method

1. 1

   Mince the rabbit meat and set aside.

2. 2

   Cook bones with veal, ham, bacon-fat, and seasonings.

3. 3

   Dredge with flour, add milk, and simmer for an hour.

4. 4

   Strain and thicken the liquor, then add the minced meat and serve hot.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1441. The excerpt below is the record exactly as published.

Rabbit, Minced (another way).— Take the meat from the remains of a cold-dressed 46 rabbit, free it from skin and sinew, minco finely, and put it aside. Break the bones into small pieces, and put them into a saucepan with half a pound of veal cut into small squares, a slice of lean ham, a large spoonful of bacon-fat or lard, and a little pepper, salt, and grated nutmeg. Move them about over the fire for a minute or two, dredge flour thickly over them, and poiu- upon them as much milk as will cover them

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