Rabbit with Stock and Wine

Ingredients

• rabbit
• seasoning to taste with salt
• and pepper
• equal parts of good stock
• and light French white wine
• cut a slice of bread from a loaf into four
• fry this in clarified dripping or butter
• dust with coralline pepper

Method

1. 1

   Season the rabbit with salt and pepper, adding equal parts of stock and white wine to cover.

2. 2

   Bring to a boil, then simmer until cooked.

3. 3

   Fry bread slices in clarified dripping or butter until golden brown, drain, dust with coralline pepper, and place on a hot dish.

4. 4

   Pile the rabbit joints on the bread and pour over the strained, skimmed, and reduced cooking liquor.

5. 5

   Serve hot.

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 29. The excerpt below is the record exactly as published.

rabbit on this, seasoning to taste with salt and pepper, and add- ing equal parts of good stock and light French white wine to just cover it. Bring it all to the boil, then let it simmer gently till the rabbit is cooked ; cut a slice of bread from a loaf into four, removing all crust, fry this in clarified dripping or butter till of a golden brown, then drain well, dust with coralline pepper

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