Rabbits à la Venetienne

Ingredients

• three nice young rabbits
• half a pottle of mushrooms
• a small lump of butter
• a small teaspoonful of flour
• the yolks of four eggs
• the juice of a lemon

Method

1. 1

   Prepare rabbits by cutting into pieces.

2. 2

   Fry mushrooms, herbs, and seasonings in butter, then add rabbits and cook.

3. 3

   Skim fat, thicken sauce with flour and egg yolks, add lemon juice, and return rabbits to sauce before serving.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 159. The excerpt below is the record exactly as published.

Rabbits a la Venetienne. Take three nice young rabbits ; skin and empty them ; then cut them into pieces in the following manner : — Take off the shoulders, separate the head from the neck, and divide tlie back into four parts : take off the legs also, and cut each of them into two pieces. Have ready half a pottle of mushrooms chopped very fine, with parsley and shallots, also chopped fine. Put a small lump of butter into a stew-pan with a little rasped bacon ; add the sweet herbs, etc., with a little salt, pepper and allspice ; let them stew for a short time on a slow fire. When these are sufficiently fried, put in the rabbits, and keep them on the fire till they are sufficiently done. Then take the limbs out from the seasoning, and lean the stew-pan sidewa3'S, to skim the fat that comes uppermost ; put a spoonful of " turned " sauce, or, if you have none, a small teaspoonful of flour, moistened with a spoonful or two of broth ; let it boil a few minutes, and make a thickening of the yolks of four eggs ; put the juice of a lemon

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