Rabbits and Onions

Ingredients

• one or two rabbits
• a dozen white onions
• half a quarter of a pound of butter
• half a spoonful of flour
• cream or milk, according to your means

Method

1. 1

   Skin and skewer the rabbits, soak in warm water to extract blood, then boil in salted water for an hour.

2. 2

   Peel and cut onions, boil them, drain, chop finely, and fry in butter.

3. 3

   Mix with flour, moisten with cream, season, and thicken.

4. 4

   Drain rabbits and cover with sauce.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 158. The excerpt below is the record exactly as published.

Rabbits and Onions. As this disli is of the Enghsh school, it M'ill not require many observations ; but I shall recommend that old rabbits be never used, as they always spoil both the taste and the look. Take one or two rabbits, skin them and skewer them as for boiling; put them into warm water in order to extract all the blood ; when they are very white, boil them in boiling water and a little salt, to prevent them from skimming. An hour is sufficient to boil them if they are young. The sauce as follows: — Peel a dozen white onions, take the tops and the tails off, then cut them into six pieces, put them to boil in boiling water, with a little salt; when nearly done, drain them on a sieve, put them into a clean towel, squeeze out the Avater, then chop them very fine on the table ; put them into a stew-pan, Avith half a quarter of a pound of butter ; let them fry, to drain the water away ; then put half a spoon- ful of flour, mix w^ell together, and moisten with cream or milk, according to your means

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