Ragout of Rabbit

Ingredients

• One rabbit
• one-quarter of a pound of bacon
• one teaspoonful of mixed dried herbs
• six small mushrooms
• one very small onion
• one teaspoonful of salt
• juice of one-half of a lemon
• two ounces of flour
• one tablespoonful of Harvey's sauce
• one wineglassful of sherry
• one gill of stock

Method

1. 1

   Soak the rabbit in salt water for an hour, then cut into pieces and dry.

2. 2

   Fry diced bacon until brown, then fry rabbit pieces until brown, adding flour.

3. 3

   Chop mushrooms and onion finely, add to rabbit with salt, pepper, herbs, lemon juice, Harvey's sauce, sherry, and stock.

4. 4

   Cook slowly for one hour, stirring constantly.

Nutrition per serving

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 25. The excerpt below is the record exactly as published.

Ragout of Rabbit. — One rabbit, one-quarter of a pound of bacon, one teaspoonful of mixed dried herbs, six small mushrooms, one very small onion, one teaspoon-^ ful of salt, juice of one-half of a lemon, two ounces of flour, one tablespoonful of Harvey's sauce, one wineglass- ful of sherry, one gJU of stock. The rabbit must first lie for an hour in strong salt and water, after which it should be cut into convenient pieces and dried thoroughly in, a towel. The bacon should then be cut into, dice, apd putting it into a stew-pan and over a hot fire, fried until it is brown. Take out now the browned bacon and substitu- ting the pieces of rabbit there for, fry these also until brown, sprinkling in the flour as they cook which helps them to a fine color. While the meats are browning the mushrooms and onion should be chopped exceedingly fine — almost to a powder, and this sprinkled over the browned rabbit, also the salt, pepper and herbs. Stir all well together, ''then squeeze? over it the lemon-juice, adding also the Harvey's sauce, sherry, and, last of all the stpck. Cook slowly for one hour, stirring constantly mean- time; as the perfection of this preparation lies in preserv- ing its exceeding dryness without letting it bum. Note, — Only a young rabbit is suitable for this dish as an old one requires too long for the cooking. (The bacon is used for this preparation because of the fine flavor which it imputs, but butter may ,be substituted for it in cooking the ^bbit, if more convenieiit or desirable. BRAISED FILET OF VEAL. 55 Stewed Kidney. — One pair of ox-kidneys, one ounce of butter, one and one-half ounces of flour, one- half ounce of flour of rice, three gills of second stock, one teaspoonful of salt

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