Rabbit, Stewed

Ingredients

• Cut a plump young rabbit
• half a pound of streaky bacon
• an ounce of butter
• two onions sliced
• three-quarters of a pint of stock or water
• a bunch of savoury herbs
• a little pepper and salt
• a glassful of claret
• a dozen mushrooms
• a table-spoonful of mushroom ketchup

Method

1. 1

   Cut the rabbit into pieces the size of an egg.

2. 2

   Fry bacon with butter until yellow.

3. 3

   Add rabbit and onions, fry until lightly browned.

4. 4

   Mix butter with fat, moisten with stock, add herbs, rabbit, bacon, and onions.

5. 5

   Simmer for 20 minutes.

6. 6

   Remove herbs, serve rabbit with sauce, and add claret or mushrooms if desired.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1455. The excerpt below is the record exactly as published.

Rabbit, Stewed.— Cut a plump young rabbit into pieces the size of an egg. Divide haH a pound of streaky bacon into square pieces, and fry these with an ounce of butter till they turn yell<>w. Take them up, and put in their place the pieces of rabbit and two onions sliced, and fry these till they are lightly browned. Take them up, mix an ounce of butter with the fat, and rub it over the fire with the back of a wooden spoon for two minutes. j\Ioisten the paste gi-adually with three-quarters of a pint of stock or water, and add a bunch of savoury herbs, a little pepper and salt, the rabbit, the bacon, and the onions, and simmer all gently together in a closely- covered saucepan for twenty minutes. Take out the herbs, pile the pieces of rabbit on a dish, pour the sauce over them, and serve very hot. If liked, a glassful of claret may be added to the sauce. It will be much improved, also, if a dozen mushrooms are boiled in the sauce for the last six or seven minutes. Failing these, a table-spoonful of mushroom ketchup

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