Ragout of Rabbit

Ingredients

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

Method

1. 1

   The rabbit must first lie for an hour in strong salt and water, then cut into pieces and dried.

2. 2

   Fry diced bacon until brown, then fry rabbit pieces, sprinkling in 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

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 45. The excerpt below is the record exactly as published.

Ragout of Rabbit. — One rabbit, one quarter of a pound of bacon, one tea-spoonful of mixed dried herbs, six small mushrooms, one very small onion, one tea-spoonful of salt, juice of one-half of a lemon, two ounces of flour, one table- spoonful of Harvey's sauce, one wine-glassful of sherry, one gill of stock

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