Rabbit Mould

Ingredients

• 1 teaspoonful COX’S INSTANT POWDERED GELATINE
• I rabbit
• Grated lemon rind
• 4 lb. lean ham
• Chopped parsley
• Salt and pepper
• i or 2 hard-boiled eggs
• A little ground mace

Method

1. 1

   Skin the rabbit, wash and soak it for half an hour in cold salted water, then dry it thoroughly.

2. 2

   Take all the meat off the bones and cut it into fairly small pieces.

3. 3

   Slice the eggs, and arrange some slices at the bottom of a small round cake tin.

4. 4

   Sprinkle chopped parsley over, and cover with a layer of the prepared rabbit.

5. 5

   Season with salt and pepper, sprinkle over a little ground mace, grated lemon rind, and chopped parsley, then put on a layer of ham cut in small pieces.

6. 6

   Fill up the tin in this way with alternate layers of the different ingredients.

7. 7

   Put the tin in a pan with enough water to come halfway up the tin, and steam steadily till the rabbit is tender.

8. 8

   Time will probably be 1 to 1.5 hours.

9. 9

   When ready, remove the tin from the pan, and without disturbing the contents carefully pour the liquid which has collected in the tin into a small pan.

10. 10

    Add to this the Gelatine, and stir over the fire till dissolved.

11. 11

    Pour this liquid back into the tin, put a saucer and weight on top to press down the meat, and put aside till cold.

12. 12

    When quite firm, turn out the mould and serve with salad.

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 13. The excerpt below is the record exactly as published.

RABBIT MOULD. [Five to six persons 1 teaspoonful COX’S INSTANT POWDERED GELATINE I rabbit Grated lemon rind 4 lb. lean ham Chopped parsley Salt and pepper i or 2 hard-boiled eggs A little ground mace

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