Rabbit Soup

Ingredients

• I rabbit
• 1 tablespoonful of mushroom ketchup
• Bunch of .sweet herbs
• Salt
• ^ teaspoonful of peppercorns
• 2 small teaspoonfuls of Liebig’s Co. ’s Extract of Meat
• 1 good sized carrot
• 2 or 3 stalks of celery
• 1 good sized onion
• 2 ozs. of butter
• 2 ozs. of flour
• 2 quarts of water
• A little ham (if convenient)
• 2 or 3 cloves

Method

1. 1

   Joint the rabbit, put into pan with cold water, bring to boil and skim well.

2. 2

   Add the vegetables sliced, the celery, herbs, and peppercorns, ham and cloves.

3. 3

   Simmer gently for 1.5 hours.

4. 4

   Lift out the back of rabbit, remove flesh from bones, and put bones back into pan.

5. 5

   Let the simmering continue for one hour longer.

6. 6

   Pour stock through a fine sieve.

7. 7

   Melt the butter in pan, stir to it the flour till smooth, add the stock and stir till it boils.

8. 8

   Add now the salt, mushroom ketchup, and Liebig’s Company’s Extract of Meat, also the flesh from back of rabbit, cut up into small pieces.

9. 9

   Serve with toast or fried sippets of bread.

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 4. The excerpt below is the record exactly as published.

RABBIT SOUP. I rabbit. 1 tablespoonful of mushroom ketchup. Bunch of .sweet herbs. Salt. ^ teaspoonful of peppercorns. 2 small teaspoonfuls of Liebig’s Co. ’s Extract of Meat. 1 good sized carrot. 2 or 3 stalks of celery. 1 good sized onion. 2 ozs. of butter. 2 ozs. of flour. 2 quarts of water. A little ham (if convenient). 2 or 3 cloves

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