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Rabbit Soup
From Soyer's standard cookery, 1912
Serves 6
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 23. The excerpt below is the record exactly as published.
Rabbit Soup. Take the bones and odds and ends of a good rabbit — or two if there is not much meat left — and fry them in one ounce of butter with a sliced carrot and turnip, three minced onions, two cloves, and spices to taste. Add the whole to a quart of beef stock and simmer for two hours, after which strain out the bones and pass the rest through a sieve. Just before serving add a tablespoonful of port wine and a dozen forcemeat balls
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