Rabbit, Pilau of

Ingredients

• a fat young rabbit
• two large onions
• a tea-spoonful of salt
• half a tea-spoonful of powdered ginger
• the juice of a lemon
• a pound of rice
• a quart of stock broth
• four ounces of good fat or butter
• four cloves
• eight peppercorns
• a pinch of salt
• one or two inches of thin lemon rind
• half a pint of milk

Method

1. 1

   Skin, wash, and cut the rabbit into pieces.

2. 2

   Rub with a mixture of onion juice, salt, ginger, and lemon juice.

3. 3

   Boil rice in stock until half cooked.

4. 4

   Fry rabbit pieces and onions in fat until browned.

5. 5

   Layer rabbit and onions in a jar, cover with rice, add spices, and pour milk over.

6. 6

   Bake in a moderate oven, adding broth or milk if needed.

7. 7

   Serve hot.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1445. The excerpt below is the record exactly as published.

Rabbit, Pilau of.— Skin, wash, and cmx^ty a fat young rabbit, and cut it up into ten or twelve pieces. Rub each one of these with a savoury mixture made by mixing the juice of two large onions with a tea-spoonful of salt, half a tea-spoonful of powdered ginger, and the juice of a lemon. The onion juice may be obtained by bruising the onions, and draining off the juice. Boil a pound of rice in a quart of stock broth till it is half dressed. Whilst it is simmering melt four ounces of good fat or butter in a saucepan, and in this fry the pieces of rabbit till the}' are lightly browned, and also two sliced onions. Put tlic meat into a deep earthen jar. Lay the onions upon it, and cover with the rice. Add four cloves, eight peppercorns, a pinch of salt, and one or two inches of thin lemon rind, and pour half a pint of milk

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