Rabbit Soup

Ingredients

• Cut off the legs and shoulders, divide the body down the back and then across
• a little butter or drippings
• a carrot, grated
• 1 onion, sliced
• 4 cloves
• 2 blades of mace
• 2 doz. peppercorns
• a bunch of thyme and parsley
• 2 thin slices of bacon
• 3 qts. of cold water

Method

1. 1

   Wash the rabbit and fry it in a frying-pan until brown.

2. 2

   Put it in a soup-kettle with the other ingredients and bring to a boil.

3. 3

   Simmer for 3 hours, skim, and when the meat is tender, remove it, cut into small pieces, and set aside.

4. 4

   Pound the remaining meat with butter and flour, stir into the soup, and let simmer for 15 minutes.

5. 5

   Season with salt, strain, and add the meat back in along with tomato or mushroom catsup and wine before serving.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 137. The excerpt below is the record exactly as published.

RABBIT SOUP.— Cut off the legs and shoulders, divide the body down the back and then across, wash it in lukewarm water, and wipe it dry. Then put it in a frying-pan with a little butter or drippings; fry it a nice brown; put it in a soup-kettle with a carrot, grated, 1 onion, sliced, 4 cloves, 2 blades of mace, 2 doz. pepper- corns, a bunch of thyme and parsley, 2 thin slices of bacon, and 3 204 SOUP qts. of cold water

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