Rabbits a la Portuguese

Ingredients

• Bone 2 rabbits
• spread force-meat over them
• Put the bones in a stewpan with some onions
• a few sweet herbs
• a little mace
• a few bay-leaves
• pour over a pint of stock

Method

1. 1

   Bone 2 rabbits, and spread force-meat over them.

2. 2

   Put the bones in a stewpan with some onions, a few sweet herbs, a little mace, and a few bay-leaves; lay the rabbits over this and cover them with bacon; pour over a pint of stock and set the pan on the fire; simmer very slowly for an hour; strain off the liquor, remove the fat, and boil the sauce to a jelly; add to it a few truffles chopped fine.

3. 3

   Serve the rabbits, and when cold glaze them with the jelly.

As published

This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 9. The excerpt below is the record exactly as published.

RABBITS A LA PORTUGUESE Bone 2 rabbits, and spread force-meat over them. Put the bones in a stewpan with some onions, a few sweet herbs, a little mace, and a few bay-leaves ; lay the rabbits over this and cover them with bacon ; pour over a pint of stock

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