Rabbit Soup

Ingredients

• Cut two rabbits into joints
• three or four onions
• three or four quarts of boiling water
• a little salt
• parsley
• butter, or lard
• three carrots
• three shalots
• a pinch of cayenne
• thicken with rice flour

Method

1. 1

   Cut rabbits into joints, flour and fry lightly.

2. 2

   Add browned onions, boiling water, salt, and parsley.

3. 3

   Add broth, butter, carrots, shalots, and cayenne.

4. 4

   Thicken with rice flour or boiled pearl barley before done.

5. 5

   Boil for five hours and serve over toasted bread.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 413. The excerpt below is the record exactly as published.

RABBIT SOUP.— Cut two rabbits into joints, and flour and fry them lightly ; add three or four onions fined brown. Pour on these three or four quarts of boiling water, a little salt, and parsley. Add to it also good broth, and butter, or lard, three carrots, three shalots, and a pinch of cayenne ; thicken with rice flour

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