Rabbit Pilau

Ingredients

• a young rabbit
• two onions
• half a pound of rice
• a quart of broth
• four ounces of good dripping
• four cloves
• eight peppercorns
• some salt
• a little lemon peel cut very thinly
• half a pint of milk

Method

1. 1

   Cut rabbit into pieces, rub with pudding mixture.

2. 2

   Boil rice in broth, fry rabbit pieces, layer in a jar with onions and rice, add spices, cover with milk, and bake.

Nutrition per serving

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 30. The excerpt below is the record exactly as published.

Rabbit Pilau. Cut up a young rabbit into ten or twelve pieces. Rub each piece into a savoury pudding made as follows. Extract the juice of two onions, mix a teaspoonful of salt with it, half a teaspoon- ful of powdered ginger, and the juice of a lemon. Boil half a pound of rice in a quart of broth till it is half cooked. Have ready four ounces of good dripping, and fry the pieces of rabbit in it, with two sliced onions. When they are brown remove them. Place the meat into a deep jar. Lay the onions on it and cover with the rice, add four cloves, eight peppercorns, some salt, and a little lemon peel cut very thinly, and pour half a pint of milk

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