Ragout of Rabbit

Ingredients

• Have the rabbit nicely jointed
• fry in butter
• some strong stock
• some onions
• parsley
• mixed herbs
• a few allspice
• some lemon peel
• Melt a piece of butter
• stir in enough flour to make a thick paste
• add some ketchup
• a wineglassful of white wine

Method

1. 1

   Joint the rabbit and fry in butter until light brown.

2. 2

   Place in a stewpan with stock, onions, parsley, mixed herbs, allspice, and lemon peel.

3. 3

   Cover and simmer for about an hour and a half.

4. 4

   Strain off most gravy, leaving enough to keep the rabbit hot.

5. 5

   Thicken with butter and flour, add ketchup and white wine, and boil.

6. 6

   Serve with strained gravy and garnish with force-meat balls and bacon.

As published

This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 20. The excerpt below is the record exactly as published.

Ragout of Rabbit Have the rabbit nicely jointed, and fry in butter until light brown. Place in a stewpan with some strong stock and some onions, parsley, mixed herbs, a few allspice, and some lemon peel. Cover closely, and simmer for about an hour and a half, or until the meat is tender. Strain off most of the gravy, leaving enough in the pan to keep the rabbit hot. Melt a piece of butter in a saucepan, and stir in enough flour to make a thick paste, then gradually add the gravy, with salt and pepper, and let it boil for about ten minutes. Be sure and remove any scum as it arises. Then add some ketchup and lemon juice and a wineglass- ful of white wi

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