Rabbits Stewed in White Sauce

Ingredients

• Two young rabbits
• one pint white stock
• two onions
• the rind of half a lemon
• one gill of cream
• one ounce of butter
• half an ounce of flour
• the juice of half a lemon
• one tea-spoonful of salt
• one salt-spoonful of pepper

Method

1. 1

   Cut rabbits into small joints, soak in boiling water for an hour.

2. 2

   Boil stock, add rabbit pieces, then add pepper, salt, lemon rind, and onions.

3. 3

   Simmer slowly for two hours.

4. 4

   Melt butter, mix with flour, then gradually add cream, stir until boiling, and remove from fire.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 47. The excerpt below is the record exactly as published.

Rabbits Stewed in White Sauce.— Two young rabbits, one pint white stock, two onions, the rind of half a lemon, one gill of cream, one ounce of butter, half an ounce of flour, the juice of half a lemon, one tea-spoonful of salt, one salt- spoonful of pepper

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