Rabbits Florentine

Ingredients

• two young rabbits
• a X lb. of bacon
• crumbs of a penny loaf
• a little lemon
• thyme, or lemon-peel, shred fine
• parsley chopped small
• nutmeg
• cayenne
• salt
• an egg
• a Jf lb. of butter
• rolled in flour
• a white sauce, made of veal gravy
• the juice of half a lemon
• some thick cream

Method

1. 1

   Skin the rabbits, leaving the heads whole.

2. 2

   Make a forcemeat of bacon, crumbs, lemon, thyme, parsley, nutmeg, cayenne, and salt mixed with an egg.

3. 3

   Spread over the rabbits, roll them up, skewer straight, and boil for half an hour.

4. 4

   Prepare a white sauce with veal gravy, anchovy, lemon juice, butter rolled in flour, yolk of egg, cream, nutmeg, and salt.

5. 5

   Mix with gravy and simmer without boiling.

6. 6

   Pour over the rabbits.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 412. The excerpt below is the record exactly as published.

two young rabbits ; but leave on the cars ; take ont the bones leaving the head whole ; lay them flat ; make a forcemeat of a X lb. of bacon, scraped ; add to the bacon the crumbs of a penny loaf, a little lemon, thyme, or lemon- peel, shred fine, parsley chopped small, nutmeg, cayenne, and salt ; mix them up together with an egg, and spread it over the rabbits ; roll them up to the RAB 329 RAJA head ; skewer them straight ; close the ends, to keep the forcemeat in ; skewer the ears back, and tie them in separate cloths, and boil half an hour. Have ready a white sauce, made of veal gravy, a little anchovy, the juice of half a iemon ; take a Jf lb. of butter, rolled in Eour, so as to make the sauce pretty thick ; stir while the flour is dissolving ; beat the yolk of an egg; add some thick cream

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