Ragout of Veal or Rabbit

Ingredients

• Half pound of Veal or half a small Rabbit
• Quarter pound of Bacon
• One tablespoonful of Flour
• Half teaspoonful of Salt
• Half pint of Water
• Quarter teaspoonful of Pepper
• If Rabbit, one small Onion

Method

1. 1

   Wash, wipe, and dry the pieces of rabbit, or wipe the veal.

2. 2

   Heat the frying-pan, and fry the bacon thinly sliced.

3. 3

   Remove to a plate.

4. 4

   Mix together flour, pepper and salt, and roll the pieces of meat in this mixture.

5. 5

   Fry them in the bacon fat.

6. 6

   When brown, remove, and add remainder of flour and seasoning, brown and pour in the water.

7. 7

   Boil well, replace meat, simmer gently for one and a half hours.

8. 8

   Put bacon in ten minutes before dishing.

9. 9

   If onion used, should be chopped and browned in the fat before adding the flour.

Nutrition per serving

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 3. The excerpt below is the record exactly as published.

Ragout of Veal or Rabbit. Ingredients. Half pound of Veal or half a small Rabbit. Quarter pound of Bacon. One tablespoonful of Flour. Half teaspoonful of Salt. Half pint of Water. Quarter teaspoonful of Pepper. If Rabbit, one small Onion

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