Rabbit Soup, Superior

Ingredients

• two rabbits
• two quarts of white stock made from veal bones
• two carrots
• two onions
• three or four sticks of celery
• a bunch of parsley
• a sprig of thyme
• a bay-leaf
• a blade of mace
• a dozen peppercorns
• a little salt

Method

1. 1

   Skin and empty the rabbits, soak in lukewarm water, then simmer in white stock until tender.

2. 2

   Remove meat, mince it, and pound until smooth.

3. 3

   Add bruised bones back to broth with vegetables and seasonings, simmer for three hours, strain, and cool.

4. 4

   Gradually moisten pounded meat with warm broth, add to boiling broth with cream mixed with arrowroot, and serve hot.

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.

Rabbit Soup, Superior. — Skin and empty t-\vo rabbits, and let them lie in lukewarm water for an hour. Drain them, and put them into a stewpan with two quarts of white stock made from veal bones. Let them simmer gently until they are quite tender. Lift them out, and pick all the best meat from the bones. Bruise the latter, and put them back into the broth with two caiTots, two onions, three or four sticks of celery, a bunch of parsley, a sprig of thyme, a bay-leaf, a blade of mace, a dozen peppercorns, and a little salt

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