Rabbit Soup

Ingredients

• One rabbit
• one large onion
• two ounces dripping
• one dessert-spoonful curry powder
• one half dessert-spoonful salt
• one half tea-spoonful pepper
• three quarts cold water
• one ounce flour

Method

1. 1

   Wash well the rabbit, cover it in a basin with cold water, and soak it over night.

2. 2

   Soak the onion in boiling water overnight.

3. 3

   Cut the rabbit in pieces, place it in a sauce-pan, pour over the water, and place the pan over the fire.

4. 4

   When the water boils, add the onion, pepper, and salt, and let simmer for two hours.

5. 5

   Remove the rabbit, take the meat from the bones, return the bones to the pan, and simmer for one hour longer.

6. 6

   Strain the liquor, melt the dripping in the pan, stir in the flour and curry powder, add the strained liquor, then cut the rabbit meat into small pieces, add them, and boil for ten minutes.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 166. The excerpt below is the record exactly as published.

Rabbit Soup.— One rabbit, one large onion, two ounces dripping, one dessert-spoonful curry powder, one half dessert- spoonful salt, one half tea-spoonful pepper, three quarts cold water, one ounce flour

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