Rabbit Soup

Ingredients

• one or two rabbits
• four or five onions
• a head of celery
• three parts of cold water
• a cup of peas
• season with pepper
• season with salt

Method

1. 1

   Cut rabbits into joints, soak in cold water, then fry in butter.

2. 2

   Combine with onions, celery, water, and peas; season and strain before serving.

Nutrition per serving

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 9. The excerpt below is the record exactly as published.

season with sait and cay- enne pepper. Take bits of the paste the size of small mables, run them in flour and roU into balls; fry care- f uUy in butter and drop into the soup. OX-TAIL SOUP. Cut each joint of two ox-tails with a meat-saw, steep them in water for two hours ; then place them in a stew- pan with three carrots, three turnips, three onions, two heads of celery, four cloves, and a blade of mace. Fill up the stew-pan from the boiling stock-pot; boil this over a slow flre until done and the joints quite ten- der. Take them out, cool them, and clarify the broth. Strain this into a soup-pot, put with it the pièces of ox-tail, some olive shaped pièces of carrot and turnip 18 LA 0VI8INE CREOLE. which hâve been boiled in a little of the broth ; add to this when it bas boiled half an hour a small lump of sugar and a little red pepper. This soup is excellent, and may be served with any kind of vegetables strained in it, such as purée of peas, carrots, tumips, or celery. BABBIT SOUP. Cut one or two rabbits into joints; lay them for an hour in cold water; dry and fry them in butter until they are half done; place the méat in a saucepan with four or five onions and a head of celery cut small ; add to thèse three parts of cold water and a cup of peas, either green or dry ; season with pepper

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