Rabbit Stewed Whole

Ingredients

• Skin, empty, and wash a rabbit
• soak it in lukewarm water for half an hour
• three ounces of finely-shred beef suet
• two ounces of grated breadcrumbs
• a tea-spoonful of chopped parsley
• half a tea-spoonful of mixed sweet herbs
• a little pepper and salt
• a pint of stock or water
• a dessert-spoonful of vinegar
• half a tea-spoonful of mixed mustard
• two ounces of bacon

Method

1. 1

   Prepare the rabbit and fill it with forcemeat made from boiled liver, suet, breadcrumbs, parsley, herbs, pepper, salt, and milk.

2. 2

   Truss and bake for 20 minutes.

3. 3

   Fry bacon, carrot, and onions, add flour, stock, vinegar, mustard, and seasonings.

4. 4

   Simmer rabbit in this sauce until tender.

5. 5

   Serve hot.

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 Whole.— Skin, empty, and wash a rabbit, and soak it in lukewarm water for half an hour. Drain and dry it, and fill it with a forcemeat prepared as follows :— Boil the liver for a quarter of an hour. Mince it finely, and mix with it thi-ee ounces of finely- shred beef suet, two ounces of grated bread- crumbs, a tea-spoonful of chopped parsley, half a tea-spoonful of mixed sweet herbs, a little pepper and salt, and a little milk. Sew the rabbit up securely, truss firmly for roasting, and lay thi-ee or four slices of fat bacon upon it. Bake in a brisk oven for twenty minutes. Cut two ounces of bacon into dice, and fry these in an ounce of butter with a carrot and two onions till they are lightly browned. Dredge a table-spoonful of flour over them, and add a pint of stock or water, a dessert-spoon- ful of vinegar, half a tea-spoonful of mixed mustard

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