Roast Rabbit with Chestnut Sauce

Ingredients

• the rabbit
• three or four slices of fat bacon
• an ounce of butter
• half a pint of good brown gravy
• a little pepper
• a little salt
• a spoonful or two of the sauce made with the remainder of the chestnuts

Method

1. 1

   Mix forcemeat and put it inside the rabbit, sew up securely, and truss firmly.

2. 2

   Tie bacon over it, roast before a clear fire, baste frequently until done.

3. 3

   Remove skewers, lay on a hot dish, pour sauce over, and garnish with sliced lemon.

4. 4

   For the sauce, pound peeled chestnuts with butter, pepper, and salt.

5. 5

   Mix with brown gravy and stir over fire until smooth.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1449. The excerpt below is the record exactly as published.

the rabbit, sew up securely, and truss firmly. Tie three or four slices of fat bacon over it, put it down before a clear fire, baste frequently, and let it remain until done enough. Remove the skewers, lay it on a hot dish, pour over it a spoonful or two of the sauce made with the remainder of the chestnuts, and send the rest to table in a tureen. Garnish with sliced lemon. The sauce may be made as follows : — Pound the peeled chestnuts till they are quite smooth, and with them an ounce of butter, and a little pepper and salt. Mix half a pint of good brown gravy

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