Frenchdinner
Rabbit Stewed a la Chasseur
From Practical household cookery, 1891
Serves 1
Presented as published in 1891. 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 Practical household cookery (1891) by E. Duret, page 127. The excerpt below is the record exactly as published.
the juice of half a lemon ; stir the contents ; dish up the pieces of hare and mushrooms ; pour the sauce over, and serve with a garnish of crofttons fried in clarified butter. PRACTICAL HOUSEHOLD COOKERY. 293 692. FILLETS OF HARE LARDED. VENISON SAUCE. Fillet two hares and split these into halves; lard them in the same style as i^Uets of beef, and place them at the bottom of a stewpan lined with thin layers of fat bacon. Moisten with half a pint of Madeira and half a pint of good veal stock. Season with two bay -leaves, salt, and pepper ; put a round of buttered paper on the fillets, and set them in the oven to simmer for twenty- five minutes, taking care to often baste them with their own liquor. When they are nearly done remove the paper in order to dry and glaze the larding ; drain the fillets upon a cloth ; dish them up in a circle ; pour in the centre some Venison sauce (No. 196), and serve. 698. HARE'S BACK WITH SHARP ITALIAN SAUCE. Lard the back of a hare with small strips of fat bacon ; ^ on the spit and wrap in a buttered sheet of paper ; then roast it before a clear fire for twenty-five minutes; re< move the paper; continue roasting and basting for five minutes longer, wheii the meat will be glazed, and then dish up and serve with some Italian sauce (No. 205) in a sauce-boat apart. 6M. ROAST HARE. Skin a hare (saving the blood) and clean it as previously described. Cross the hind-legs ; that is, pass one through the other; roll the flank round on each side and secure it with wooden skewers. Hold the loin and legs over the fii*e for a few minutes, to set the flesh and facilitate larding. Lard the thick part of the legs and fillet ; put the hare on the spit ; cover it with buttered paper, but see that it is doubled over the fillets; then roast it before a good fire for thirty -five minutes, making the. fire more brisk on the 294 PRACTICAL HOUSEHOLD COOKERY. side of the hind-quarter. ^Remove the paper; glaze the hare by basting it with its own gravy for two or three minutes longer; after which, dish it up with the gravy. Meanwhile have ready a pint of Yenison sauce with which the blood of the hare has been diluted and thickened as described for jugged hare. Pour this into a sauce-boat and serve with the hare. Remarks ox Babbits. There are two kinds of rabbits, the wild and tame, the former being the better of the two. Rabbits, being so very fertile in their progeny, are always plentiful in the market, and can at all times be had for a trifle ; therefore I should consider it a sin if we were not to prepare and serve them in the most advantageous and best possible manner known in cookery. The flesh of young rabbits is very tender, as well as a delicate and wholesome food, and makes good and nutritious soups. To farmers and others living in pountry places, where butcher's meat can only be had with difficulty, this animal is a great boon, as it affords them fresh meat, a food so essential for health and strength to mankind. The flesh of tame rabbits can be made equal in taste and flavour to that of wild, if they are given some aromatic plants to eat for a few days previous to being killed. 595. STEWED RABBIT. Skin, draw, and wash a rabbit clean ; cut it into two or thi*ee inch pieces; slice a quarter of a pound of streaky bacon into two-inch strips half an inch thick ; fiy them in a sautd-pan, with an ounce of butter, to a yellow colour ; PRACTICAL HOUSEHOLD COOKERY. 295 remove the bacon to a plate ; fry the pieces of rabbit in the same pan for ten minutes; sprinkle over them two tablespoonfuls of flour; continue to fry and stir on the fire for three minutes longer; add half a pint of good broth, half a pint of claret , a '* bouquet garni," salt' and pepper to taste, eighteen small button onions, previously fried in butter, and the strips of fried bacon. Simmer this with the lid on for about twenty minutes; take out the " bouquet garni," dish up the stew, and serve with fried crodtons. 596. BABBIT STEWED A LA CHASSEUR. Skin, draw, and wash a rabbit clean ; cut off each hind- leg at the joint, even with the loins ; remove the shoulders in the same way; separate the neck from the head; split both in halves, and divide the loin or back into six pieces. Put these into a saut^-pan with two ounces of clarified butter, and fry them over a brisk fire to a nice brown colour; then sprinkle over them a tablespoonful each of finely chopped shalots, parsley, and fresh mushrooms ; cover the pan and set it over a slow fire for about ten minutes ; after which, sprinkle in a tablespoonful of flour ; toss and stir over the fire for two or three minutes longer ; add a pint of broth, a small piece of meat-glaze, and half a pound of fresh mushrooms ; season with salt, pepper, and a pinch of grated nutmeg. Simmer this for ten minutes, taking care to stir it occasionally, and then squeeze the juice of a lemon over the contents; stir again; dish up with a garnish of croiitons, and serve. 597. RABBIT A LA PROVENgALE. After having skinned and cleaned a rabbit in the usual way, cut it into two-inch pieces ; put a gill of salad-oil into a saut^-pan with a clove of garlic chopped very fine ; fry 296 PRACTICAL HOUSEHOLD COOKERY. the pieces of rabbit with it to a nice brown colour over a brisk fire ; drain off the fat ; moisten with a pint of bi-oth, half a pint of Tomato sauce, six fresh tomatoes cut in quarters, and salt and pepper to taste
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Cook this with the app: pantry check, scaling, and the assistant.