Stewed Rabbit

Ingredients

• 1 rabbit
• 1 lb. of bacon
• 1 oz. of flour
• 1 carrot
• 1 onion
• 1 shalot
• 1 pint of second stock or water

Method

1. 1

   1.

2. 2

   Cut the rabbit into pieces and wash them.

3. 3

   2.

4. 4

   Fry bacon in a saucepan for 6 minutes, then remove.

5. 5

   3.

6. 6

   Fry rabbit pieces in the bacon fat until browned.

7. 7

   4.

8. 8

   Add bacon and vegetables to the saucepan.

9. 9

   5.

10. 10

    Add flour, pepper, salt, and stock/water.

11. 11

    6.

12. 12

    Bring to a boil, skim, then simmer for about 1 hour and 15 minutes.

13. 13

    7.

14. 14

    Serve rabbit and bacon on a hot dish with sauce strained over.

Nutrition per serving

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 38. The excerpt below is the record exactly as published.

1 rabbit \ lb. of bacon .f. d. 1 9 o 3 1 oz. of flour 1 carrot 1 onion 1 shalot 1 pint of second stock 3^., or water. Time required, about two hours. Now we will show you how to Stew a Rabbit. 1. We take a rabbit (which has been skinned and pro- perly prepared for cooking), put it on a board, and cut it up into neat pieces, with a sharp knife. 2. We must wash the pieces of rabbit, and dry them in a clean cloth. 3. We take a quarter of a pound of bacon, and cut it up in inch lengths ; we put it in a saucepan over the fire to fry for about six minutes ; we then take it out, and put it on a plate. 4. We now put the pieces of rabbit in the saucepan, and let them fry brown, in the bacon fat. We must watch it, and turn the pieces occasionally. 5. We take a carrot, wash it, scrape it clean with a knife, and cut it in half. 6. We take an onion, and a shalot, and peel them. 7. We now put the fried bacon, and the vegetables into the saucepan, with the rabbit. Lessons on Cooking Meat. — Stewed Rabbit. 95 8. We also add one ounce of flour, pepper, and salt to taste, and pour in one pint of second stock or water. 9. We put the saucepan over the fire, and stir well till it boils, then skim it well, and move the saucepan to the side of the fire, to simmer gently, for about one hour and a quarter, or perhaps a little longer if the rabbit is old. 10. For serving, we arrange the rabbit, and bacon on a hot dish, and strain the sauce over it. g6 National Training School for Cookery. STEWS. Lesson No. 6. STEWED OX CHEEK. Average cost of " Stewed Ox Cheek? and about 4 quarts of Soup, INGREDIENTS. s, d. Ox cheek, about 6 lbs., at <\d. per lb 2 o 2 carrots o 1 1 turnip o o§ \ head of celery o 2 4 onions o Bouquet garni [i.e. sprig of thyme, mar- joram, parsley, and a bayleaf) 12 cloves 1 blade of mace 20 peppercorns Salt 1 oz. of butter 1 oz. of flour

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