Rabbit with Sweet Herbs

Ingredients

• a small lump of butter
• a little rasped bacon
• half a pottle of mushrooms
• parsley, also chopped fine
• shallots, also chopped fine
• a little salt
• a little pepper
• a little allspice
• a spoonful of sauce toumee
• a small tea-spoonful of flour
• a spoonful or two of consomme
• the yolks of four eggs
• the juice of a lemon
• a little cayenne pepper

Method

1. 1

   Melt butter in a stewpan, add rasped bacon, sweet herbs, salt, pepper, and allspice.

2. 2

   Fry briefly, then add rabbits until firm.

3. 3

   Skim fat, add sauce toumee or flour moistened with consomme, boil briefly.

4. 4

   Thicken with egg yolks, lemon juice, and cayenne.

5. 5

   Keep hot, return rabbit to sauce, and serve hot.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1457. The excerpt below is the record exactly as published.

half a pottle of mushrooms chopped very fine, with parsley and shallots, also chopped fine. Put a small lump of butter into a stewpan with a little rasped bacon ; put the sweet herbs on the fire with a little salt, pepper, and allspice ; let them stew for a shoi-t time on a slow fire. When sufficiently fried, put in the rabbits, make them get firm with these sweet herbs till they are sufficiently done. Take the limbs out from the seasoning, lean the stewpan sideways to skim the fat that comes uppermost, put a spoonful of sauce toumee, or if you have none, add to it a small tea-spoonful of flour, mois- tened with a spoonful or two of consomme, let it boil a few minutes, and make a thickening of the yolks of four eggs ; add the juice of a lemon and a little cayenne pepper ; stir the sauce well ; if it happens to be too thick, make it thinner with a spoonful of broth ; keep it quite hot, throw the members into the sauce again, and send up quite hot. This sauce must be rather highlj^ seasoned. — Tide. Babbit, (Bare-bit), Welsh —Take a slice of bread about half an inch thick. Cut off the crust, toast it lightly, and butter it. Cut it in halves, and lay upon each half a slice of good Stilton or Cheshire cheese. Put the toasts in a cheese-toaster before a clear fire, and let them re- main until the cheese is equally done. Serve the rabbit, or rare-bit, very hot, with pepper, salt, and made mustard. Some cooks toast the cheese partially in a Dutch oven, before laying it on the toast. Time to toast the cheese, a few minutes. The length of time vaiies with the quality of the cheese. {Sec also Earo-bit, Welsh, and Cheese, Toasted). Babbit with Cucumber.— Cut the meat from the remains of a cold roast rabbit into neat strips, and lay it aside. Slice a fine cucumber very thinly. Sprinkle a little salt over it, and lay it between two dishes for an hour. Drain the water from it, pour over it a sjioonful or two of vinegar, and let it remain for another hour. Pour off the vinegar, and put the slices of cucumber into a saucepan with two ounces of fresh butter, a bunch of parsley, a sprig of thyme, a bay-leaf, and either an onion or a small bunch of chives. Shake the saucepan over -the fire, till the cucumber is slightly browned. Dredge a little flour over it, pour upon it a quarter of a pint of good gravy or stock made from bones, and let it simmer gently for half an hour. Take out the herbs, season the sauce with pepper and salt, put in the pieces of rabbit, and let them get quite hot. The sauce must not boil after the rabbit is put in. Pile the rabbit on a dish, and pour the sauce over it. Serve very hot. Time^ half an hour to simmer the sauce; a few minutes to heat the pieces of rabbit. Babbit with Curry. — Take two or thrc® rabbits, and cut in pieces the hind-legs, back, and loins. Put these in a stewpan with butter and six ounces of streaky bacon in large dice. Fry over a moderate fire, but do not let the contents of the pan take too much colour: salt, sprinkle with flour, and curry powder. Fry the pieces of rabbit for a few seconds longer, moisten with broth off the fire, put the stewpan again on the fire, and stir the hquid till it is boiling. In five minutes remove the stewpan on a moderate fire to finish cooking the rabbits. Ten minutes before serving, lay the pieces of rabbit in another stewpan, and pass the sauce over ; then add to the stew two large onions cut into dice, seasoned and coloured with butter in a frying-pan. Just before serving, thicken the sauce with two yolks of eggs diluted with cream; cook the liaison without permitting the sauce to boil, then send the meat to table, with some rice, boiled Indian fashion, in a separate dish. Babbit with Herbs.— Skin, empty, and wash a rabbit, and cut it into pieces the size of an egg. If the head is used split it in halves. Fry the pieces in a little hot fat, and turn them about till they are equally and lightly browned. Dredge a table-spoonful of flour over them, and add eight or ten mushrooms chopped small, a shallot finely minced, a table- spoonful of parsley, a table-spoonful of strained lemon- juice, and a little pepper

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