Rabbit Soup, Brown (Potage de Lapin)

Ingredients

• 1 small rabbit
• 2 oz. fat bacon
• A piece of carrot
• A piece of turnip
• A piece of celery
• 2 onions
• 3 pts. meat boilings
• A small bunch of herbs
• 1 table-sp. crushed tapioca
• 1 dessert-sp. Worcester sauce
• Seasoning
• A squeeze of lemon juice

Method

1. 1

   Prepare the rabbit as in Recipe 1 192 and dry the pieces well.

2. 2

   Cut the bacon into small pieces, melt it in a saucepan, and add the rabbit and vegetables cut into thin slices.

3. 3

   Fry until browned, then add the meat boilings slowly.

4. 4

   When boiling, skim well, add the herbs, and simmer for 2 to 3 hours.

5. 5

   Strain through a fine sieve, remove grease, reheat, and add some rabbit meat.

6. 6

   Sprinkle in the tapioca and cook until transparent.

7. 7

   Serve with toast cut in dice.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 72. The excerpt below is the record exactly as published.

Rabbit Soup, Brown (Potage de Lapin) 1 small rabbit. 2 oz. fat bacon. A piece of carrot, tur- nip, and celery. 2 onions. 3 pts. meat boilings. A small bunch of herbs. 1 table-sp. crushed tapioca. 1 dessert-sp. Worcester sauce. A squeeze of lemon juice. Seasoning

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