Rabbit Soup

Ingredients

• a rabbit
• sufficient water to cover it
• 2 shallots
• 1 onion
• a turnip
• a saltspoonful of celery seed
• a sprig of basil
• a sprig of lemon thyme
• salt and pepper to taste

Method

1. 1

   Cut up the rabbit, wash it, and bring it to boil in sufficient water.

2. 2

   Remove the rabbit and discard the water.

3. 3

   Place the rabbit in stock from a knuckle of veal, adding shallots, onion, turnip, celery seed, basil, lemon thyme, and season to taste.

4. 4

   Let it simmer gently for 4 hours and thicken with flour.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 16. The excerpt below is the record exactly as published.

Rabbit Soup. Cut up a rabbit (removing the neck, iver, and kidneys), wash it, put it in sufficient water c 34 THE HOUSEHOLD to cover it, and bring it quickly to the boil. Take out the rabbit and throw away the water. Have ready some stock that a knuckle of veal has been boiled in, and place the rabbit into it, adding 2 shallots, 1 onion, i a turnip, a saltspoonful of celery seed, and a sprig of basil, lemon thyme, and salt and pepper to taste

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