Rabbit, Ragout of

Ingredients

• two ounces of butter
• three moderate-sized onions
• three tea-spoonfuls of flour
• as much stock or water as will make it of the consistency of thick cream
• a young rabbit
• five or six rashers of bacon
• a bay-leaf
• a slice of lemon
• a little pepper
• a little salt
• A glassful of wine may be added

Method

1. 1

   Dissolve butter in a saucepan and fry sliced onions until browned.

2. 2

   Remove onions, mix flour with butter, and gradually moisten with stock or water to a thick cream consistency.

3. 3

   Cut the rabbit into small joints, add to the sauce with bacon, bay-leaf, lemon, pepper, and salt.

4. 4

   Simmer until the rabbit is tender.

5. 5

   Strain the sauce over the rabbit and serve hot.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1448. The excerpt below is the record exactly as published.

Rabbit, Ragout of. — Dissolve two ounces of butter in a saucepan, and in this fry three moderate-sized onions cut into slices. Lift these out as they brown, mix three tea- spoonfuls of flour smoothly with the butter, and moisten the mixture very gradually with as much stock or water as will make it of the consistency of thick cream. Skin, empty, and wash a young rabbit. Cut it into small neat joints, and lay it in the sauce with five or six rashers of bacon, a bay-leaf, a sHce of lemon, and a little pepper and salt. Simmer all gently together till the rabbit is tender. Lay the pieces on a dish, strain the sauce over them, and serve very hot. A glassful of wine may be added

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