Rabbit Salad

Ingredients

• the flesh of a roasted rabbit
• a table-spoonful of vinegar
• the same quantity of salad oil
• three or four tarragon leaves
• a sliced onion
• a little pepper
• a little salt
• a cabbage lettuce
• the flesh of two anchovies
• a tea-spoonful of bruised capers
• a hard-boiled egg
• a quarter of a pint of good mayonnaise sauce

Method

1. 1

   Cut rabbit into slices and marinate in vinegar, salad oil, tarragon, onion, pepper, and salt.

2. 2

   Wash and shred lettuce, spread on a dish, arrange rabbit slices, and intersperse with anchovies, capers, herbs, beet-root, and egg.

3. 3

   Pour mayonnaise over just before serving.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1450. The excerpt below is the record exactly as published.

Rabbit Salad. — Cut the flesh of a roasted rabbit into neat slices, and let these lie in a marinade composed of a table-spoonful of vinegar, the same quantity of salad oil, three or four tarragon leaves, or a little tarragon vinegar, a sHced onion, and a little pepper and salt. Turn the meat ovt^r, and baste fre- quently till it is thoroughly impregnated with the flavom- of the marinade. Wash and drv RAB ( 694 ) RAB well a cabbage lettuce. Slxred it finely, and spread it at the bottom of a dish. Arrange the pieces of rabbit on this, and intersperse "with them the flesh of two anchovies cut into strips, a tea-spoonful of bruised capers, some cliorvil, pimpernel, and tarragon leaves finely shred, a little sliced beet-root, and a hard-boiled egg cut small. Place over these ingredients three or four lettuces cut into quarters, and ornament the salad with hard-boiled eggs, beet-root, &c. At the moment of serving the salad, pour over it a quarter of a pint of good mayonnaise sauce

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