Rabbit Soup

Ingredients

• one pound of pickled pork
• two onions
• a turnip
• two quarts of hot water
• the rabbit
• a pint of cold water
• cornflour
• salt

Method

1. 1

   Simmer for one hour in two quarts of hot water, one pound of pickled pork, two onions, and a turnip; then add the rabbit and a pint of cold water, and let the whole simmer for another hour.

2. 2

   Remove the rabbit, pork, and vegetables, and cut off the legs, shoulders, and as much of the meat as possible from the back.

3. 3

   Fry two sliced onions till moderately brown, and put them with the head and bones of the rabbit into the broth; simmer for two hours, occasionally skimming the surface of the soup.

4. 4

   Thicken with cornflour mixed to a paste with a little cold water, and add sufficient salt to season it to taste.

5. 5

   Strain through a hair sieve, return it to the stew-pan for a few minutes, and serve hot.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Recipes for the million (1891), page 183. The excerpt below is the record exactly as published.

RABBIT SOUP. — Simmer for one hour in two quarts of hot water, one pound of pickled pork, two onions and a turnip ; then add the rabbit and a pint of cold water, and let the whole simmer for another hour ; after which remove the rabbit, pork, and vegetables, and having cut off the legs, shoulders, and as much of the meat as possible from the back, put it all aside to make a stew or fricassee next day. Fry two sliced onions till they are moderately brown, and put them with the head and bones of the rabbit into the broth ; simmer for two hours, occasionally skimming the surface of the soup. Thicken with cornflour mixed to a paste with a little cold water, and if not salt

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