Rabbit Soup, White

Ingredients

• the head, neck, and shoulders of the rabbit
• a carrot
• a turnip
• an onion
• a bunch of parsley
• a sprig of thyme
• a little pepper
• a little salt
• a pint and a half of additional stock

Method

1. 1

   Soak the rabbit parts in lukewarm water, cut into pieces, and simmer in stock until done.

2. 2

   Remove meat, return bones to liquor with vegetables and additional stock, and simmer for two hours.

3. 3

   Strain, cool, mince meat, and pound with soaked bread.

4. 4

   Gradually moisten with strained stock, boil for a quarter hour, add cream mixed with rice or arrowroot, and serve.

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.

a sprig of thyme, a bay-leaf, a blade of mace, a dozen peppercorns, and a little salt. Let all simmer gently for three hours. At the end of that time, strain the liquor, and let it stand to settle, so that it maybe poured off free from sediment. Meantime mince the meat, and pound it till it is perfectly smooth, cover it, and put it aside. When the broth is cold, pour off the clear liquor free from sediment, and boil it. Put the pounded meat into a basin, moisten it ver}' graduallj^ with the warm broth, and rub the paste well with the back of a wooden spoon that it may be free from lumps. Add this thickening to the broth, season pleasantly with additional salt and cayenne, and pass it through a sieve. Put it into a clean saucepan, and when it boils stir into it three-quarters of a pint of cream which has been mixed with a table-spoonful of good arrowroot. Let the soup boil up again, and serve very hot. Sippets of toast dipped in cream and fried may be served with the soup. Time, about three- quarters of an hour to an hour and a quarter to boil the rabbits; three hours to boil the liquor. Probable cost, Is. 6d. per pint. Sufficient for nine or ton persons. Rabbit Soup, White.— A small quantity of good rabbit soup may bo made with the inferior parts of the rabbit, that is the head, neck, and shoulders, leaving the best parts, that is the legs and the back, to be stewed, and served as an entree. Divide the rabbit, and soak the part which is to be used for soup in lukewarm water for half an hour. Cut it into small pieces, and put these into a stewpan with as much stock made from bones and water as will barely cover them. Let them ~ simmer gently until the meat is done enough. Take it up, pick it from the bones, and put these back into the liquor with a carrot, a turnip, an onion, a bunch of parsley, a sprig of thjTue, a little pepper, salt, and pounded mace. Add a pint and a half of additional stock

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