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Rabbit with Celery
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
The broth should be made the day before serving.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 205. The excerpt below is the record exactly as published.
four ounces of onion, three ounces each of carrots, turnips, and leeks, a muslin bag containing a dessertspoonful of dried herbs, one ounce of celery, one of parsley, and seasoning of salt and mignonette pepper. Pour in sufficient cold water to cover well. Put the pan over a low fire, boil up, skim, and simmer for two hours. Strain off the broth, rinse out the stewpan, put the broth back into it, and bring it to the boil. Now put in the Rabbit cut into neat pieces, and three heads of young celery cut in half lengthwise; cover the pan, and simmer very gently for an hour and a quarter. By this time the Rabbit and celery should be done. Strain off the broth, arrange the Rabbit and celery on a hot dish and cover them up 296 RABBITS whilst you rapidly thicken the broth in a stewpan with a roux ready to receive it made of an ounce of butter and the same of flour. Bring to the boil, skim, stir in a tablespoonful of cream, and pour the sauce through a strainer over the Rabbit and celery. Garnish with rolls of fried bacon
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