Rabbit, Piquant
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for two or three persons.
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 1445. The excerpt below is the record exactly as published.
Rabbit, Piquant.— Skin, di-aw, and tho- roughly cleanse a fresh young rabbit. Cut it open down all its length, lay it flat upon a table, and skewer it well to keep it in shape. Sprinkle a little pepper and salt over it, and lay it in an oval pan just large enough to hold it, with five or six ounces of bacon fat, dripping, or butter. Fry it till it is thi'ce-parts dressed. Take it up, drain it, and let it cool, brush over with oiled butter, and egg and bread-crumb it twice. A little time before it is wanted, put it into a brisk oven, and babe until it is lightly browned. Serve on a hot dish, and send to table with a little piccalilli, or any other suit- able pickle and a sauce prepared as follows : — Pound three shallots in a mortar, and with them a tea-spoonful of chopjDed tarragon, and a little pepper, salt, and unmixed mustard. Two or three gherkins, and a little chopped chervil and bur- net, may be added if they are at hand. Beat the raw yolk of an egg quite free from white in a basiu, and when it begins to thicken stir in very gradually six table-spoonfuls of salad oil. The oil must be added > first in drops, afterwai'ds in tea-spoonfids, and the sauce must be well beaten between every' addition until it is very thick. Stir in by degrees two table- spoonfuls of vinegar, one table-spoonful of Chili vinegar
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