Rabbit with Mushroom Sauce

Ingredients

• the meat off the back of a Rabbit
• half a pound of young mushrooms
• two ounces of butter
• a quarter of a pint of stock
• a couple of tablespoonfuls of cream
• a sliced onion
• a bunch of herbs

Method

1. 1

   Simmer Rabbit legs and shoulders for two hours.

2. 2

   Reduce stock, layer Rabbit pieces with bacon and onion in a stewpan, cover with stock, and simmer for one hour.

3. 3

   Prepare sauce with mushrooms and butter, mix with stock, strain, add cream, and pour over Rabbit before serving.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 204. The excerpt below is the record exactly as published.

Rabbit with Mushroom Sauce. — Take the meat off the back of a Rabbit in two long fillets, and divide each, so as to make four pieces. Take off the legs and shoulders of the Rabbit, and simmer them for two hours. Then reduce the stock to a quarter of a pint. Lay a piece of bacon at the bottom of a stewpan, and put upon it the pieces of Rabbit, adding a sliced onion and a bunch of herbs. Cover the whole with bacon, pour the stock in, and simmer gently for one hour.. For the sauce : Wipe and peel half a pound of young mush- rooms, mince them and their stalks, and put them into a small stewpan with two ounces of butter beaten to a cream. Simmer gently over a low fire for ten minutes, stirring all the while. Mix a roux in a little of the stock, simmer gently for another quarter of an hour. Pass the sauce through a strainer, add a couple of tablespoonfuls of cream

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