Rabbit Soup (M. Tide's recipe)
From Cassell's dictionary of cookery, 1892
Serves 3
Ensure the soup remains very white.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1453. The excerpt below is the record exactly as published.
half a glassful of port and a tea-spoonful of mushroom ketchup. Cut the pieces of meat into dice, let them get quite hot without boil- ing, and serve immediately. Time, three hours. Probable cost, lOd. per pint. Sufficient for five or six persons. Rabbit Soup (M. Tide's recipe).— Take the fillets of four rabbits to make an entree, and with the legs and shoulders make the soup as follows: — Put them into warm water to take out the blood ; when quite clean put them into a stewpan with a bundle of parsley and a ladle- ful of good broth ; put all this to simmer over a slow fire ; when done through, moisten with some good broth. Season to taste, and let it boil for an hour only : if you let it boil too long the soup will be bro-ivn. Next take the meat out of the broth, drain it, and let it cool. then pick all the meat from the bones, and put it into the mortar, with four yolks of eggs boiled hard, and the crumb of a roll soaked in a little broth ; poimd aU this very fine ; rub it tlu'ough a tammy, moisten with the broth, and when done add a pint of double cream that has boiled
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