Rabbit Soup

Ingredients

• a fine rabbit
• three pints of good stock
• two onions
• a shallot
• a carrot
• a small bunch of parsley
• a pinch of thyme
• three or four outer sticks of celery
• half a glassful of port
• a tea-spoonful of mushroom ketchup

Method

1. 1

   Skin and empty the rabbit, cut into joints, flour, and fry lightly.

2. 2

   Put in a stewpan with liver and stock, simmer for an hour.

3. 3

   Remove rabbit, cut meat, and set aside.

4. 4

   Bruise bones and return to stock with onions, shallot, carrot, parsley, thyme, celery, salt, and cayenne.

5. 5

   Simmer for two hours.

6. 6

   Rub liver smooth, return to soup, add port and ketchup, heat without boiling, and serve.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1453. The excerpt below is the record exactly as published.

Rabbit Soup.— Skin and empty a fine rabbit, and lay the liver aside. Cut it into joints, flour the pieces, and fry them lightly ; IDut them in a stewpan with the liver and three pints of good stock made from bones, let them simmer as gently as possible for an hour, or until the rabbit is done enough, carefully re- moving the scum as it rises. Take out the rabbit, cut oif the best of the meat, lay it in a covered dish, and put it in a cool place. Bruise the bones, and put them back into the stock, and vnth. them two onions, a shallot, a carrot, a small bunch of parsley, a pinch of thyme, three or four outer sticks of celery, and a little salt and cayenne. Simmer the broth two hours longer. Take out the liver, rub it till smooth with the back of a wooden spoon, moisten with a little of the liquor, and return it to the soup. Just before sending to table add half a glassful of port and a tea-spoonful of mushroom ketchup

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